My Mother has the sweetest tooth around. She’s the sort of sugar loving lady that will spoon bittersweet marmalade out of a jar directly into her mouth and call it dessert. In fact, she’s a valued tasting member of the Eat Boutique team; when she loves something, I know it will be a hit.
There’s only one thing Mom loves more than sweets. Cocktail hour can’t come soon enough for her, and after a lifetime raising two kids, she deserves the biggest, prettiest drink once five o’clock rolls around. She’s no stranger to bubbly but sometimes craves something unique. This Blackberry Moscow Mule is for her (and you!)
This Copper Mug (now available in the Eat Boutique Shop) is begging for an icy tart drink. While the traditional mix of ginger and lime will do just fine, I had a carton of fresh blackberries desperately looking for a home. I made a fruit sauce with a little sweetener and lime, straining out all the seeds, and then dropped a few spoonfuls into my drink. It worked like magic.
I’ll likely give my Mom a big box of sweets for Mother’s Day; after all, she is my best jam and marmalade customer to date. But her tastes are varied so I’ll likely also slip in some spicy hot sauce for her morning eggs and a box of crisp oat cookies for her afternoon espesso. Of course, I can’t forget the bottle of ginger beer and this Copper Mug. She’s a simple lady with complex tastes.
Scroll down for the Blackberry Moscow Mule recipe – but don’t miss the photographs!
Blackberry Moscow Mule
Ingredients:For the Blackberry Moscow Mule
- 1 ounce vodka
- 2 tablespoons blackberry lime sauce (recipe below)
- 1/2 cup ginger beer
- 1 sprig of fresh mint
- 1 slice of lime
- 12 ounces fresh blackberries
- 1/4 cup water
- 4 tablespoons maple syrup
- 2 tablespoons fresh lime juice
Directions:Making the Blackberry Moscow Mule
- In a copper mug, pour vodka over ice. Add blackberry lime sauce. Top with ginger beer and stir. Garnish with mint sprig and lime slice.
- Combine all ingredients in a blender or food processor. Purée until very smooth, then press through a fine mesh strainer to remove the seeds. Cover and refrigerate until needed. Use within three days.
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