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Blackberry-Cucumber Mule

By Maggie Hoffman

4.6

(5)

Three vibrant red cocktails in tall icefilled glasses garnished with cucumbers and mint beside bottles of ginger beer...
Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson

Just when this crowd-pleasing berry drink from Houston bartender Michael Neff heats things up—hi there, ginger beer—it starts to cool things down, thanks to muddled cucumber and mint. The contrast comes out in every sip. I find myself quickly taking another sip and meeting the bottom of the glass way too soon. Feel more like gin tonight? This drink will happily swing that way too.

SIMPLE SYRUP: IT'S SIMPLE

Many folks are intimidated by the idea of simple syrup. It’s time to get over our fears: no one wants a grainy mouthful of sugar in their drink. Plus, making simple syrup is actually crazy easy, especially if you happen to have a resealable jar (such as a mason jar) around. For 1:1 simple syrup, add equal parts sugar and hot water, seal, and shake until dissolved. Let cool before using and store for up to several weeks in the fridge.

Recipe information

  • Yield

    Makes 1 drink

Ingredients

3 ripe blackberries
2 cucumber slices, 1/4 inch thick
10 fresh mint leaves
2 ounces vodka
3/4 ounce fresh lemon juice
1/2 ounce 1:1 simple syrup (see note)
2 1/2 ounces ginger beer
GARNISH: mint sprig and cucumber wheel

Preparation

  1. Muddle blackberries, cucumber, and mint in the smaller half of a cocktail shaker. Add vodka, lemon juice, and simple syrup and fill with ice. Shake until well chilled, about 12 seconds. Double-strain into an ice-filled collins glass, pour the ginger beer down the side of the glass, and give it a brief, gentle stir. Garnish with mint sprig and cucumber wheel, plus a straw if you have one.

Image may contain: Plant, Food, and Fruit
From The One-Bottle Cocktail © 2018 by Maggie Hoffman. Published by Ten Speed Press. Buy the full book from Amazon.
TagsCocktailAlcoholBeveragesVodkaBlackberryBerryFruitCucumberVegetableCookbooks

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