This tasty California take on the Moscow Mule is loaded with berry goodness. You can choose any berries you like. If you’re hosting a get-together, muddle a big bowl of berries in advance and store them in the fridge for up to 1 day. Since Muscat wine varies in sweetness, the wine you choose will dictate how sweet the finished mules are.
- 1 cup fresh berries, divided (we used blackberries, blueberries and strawberries)
- 8 ounces California Moscato
- 1 bottle ginger beer
- 2 lime wedges
- 2 sprigs mint
Set a few of the berries aside to garnish the cocktails. Place the remaining berries in a bowl and muddle them together to release their juices. Allow the berries to sit for at least 5 minutes.
Split the berry mixture evenly between two copper mugs or cocktail glasses.
Add 4 ounces of wine to each cocktail, top with ice, and stir to combine.
Fill each glass with ginger beer and top each with a lime wedge, mint and reserved berries. Serve and enjoy.