Three Berry Moscow Mule

My latest recipe is a variation of the classic Moscow Mule. I love ginger beer and Fever-Tree is my absolute favorite. I love the glass bottles and the spicy ginger zing. I used to buy other brands of ginger beer in two liter bottles but they always went flat before I used them up. I threw away more ginger beer than I used. Once my local grocery store started carrying Fever-Tree that was all I bought.

My other advice is to make sure you use fresh squeezed lime juice. Don’t try to spike my cocktail with what is in those little plastic lime bottles. It’s full of adulterated chemicals, I don’t want that in my food or my cocktails. I always keep limes in my fridge. If they don’t get used quickly then I squeeze them and freeze them in ice cube trays. Once the cubes are frozen, I transfer them to a freezer bag and keep on hand to use in cooking.

Vodka is not my favorite liquor. I rarely use it in cocktails with the exception of a Cosmo (we’ll get into the awesomeness of the cosmo in another post, but it was and still is one of my favorite things to drink.) I don’t buy super expensive vodka. I have found several great mid priced choices that have a clean flavor and are under twenty-five dollars a bottle.

So we’ve covered all three ingredients in a traditional Moscow Mule. I’ve added frozen berries to my variation. I buy a frozen three berry mix of strawberry, blackberry and raspberry that my local grocery store carries in the freezer case.

Three Berry Moscow Mule

2 oz. vodka
1 oz. lime juice
2 tablespoons frozen mixed berries
4 oz. ginger beer

Muddle berries in a cocktail shaker and set aside. Fill a mug three quarters full with crushed ice. Add vodka, lime juice, muddled berries and ginger beer to mug. Stir with a bar spoon. Garnish with a three berry sword, lime slice and mint.


Everyday Exotic Cocktails available now

Respect the frozen daiquiri

It’s summer, it’s hot. What do you want to drink? A small, four ounce daiquiri strained into a champagne coupe with no ice or twenty ounces of frozen yumminess poured into a hollowed out pineapple?

Not a hard question.

The frozen daiquiri is perhaps the most refreshing summer cocktail you can sip. Whether poolside, beachfront or land-locked this cocktail sets the scene perfectly.

The frozen daiquiri rarely gets the high esteem it should garner. The lack of respect is largely due to the high number of bad itinerations of frozen daiquiris out in the universe. Every sad chain restraurant has a long list of them and your local bar may even have a huge machine churning a horrible powder mix, sugary daiquiri.

Making a proper frozen daiquiri is easy and it doesn’t have to have half a pound of sugar in it. Measuring your ice is a key step. The ice/liquor ratio is super important. The following recipe is my go-to basic recipe. I may riff with different syrups or add some frozen fruit from this basic recipe.

Everyday Exotic Frozen Daiquiri (Serves 2)

1 oz. fresh squeezed lime juice
1 1/2 oz. simple syrup (1:1 ratio)
4 oz. silver rum
10-12 ounces of ice

Combine all ingredients into a blender. Blend on the smoothie or ice crush setting until you get a smooth consistency. Pour into mug or glass with handle.

***Wonder why I advise using a mug/glass with handle? So your drink won’t melt too fast while you hold it and your hand won’t get cold!