BLUEBERRY MOSCOW MULE RECIPE
A refreshing twist on a Moscow Mule
Provided by Eden
Categories Drinks
Time 5m
Number Of Ingredients 7
Steps:
- Pour the ginger beer, vodka and lime juice in a copper cup and stir.
- Add in the ice and then pour a little blueberry syrup on the top.
- Give it another stir and garnish with blueberries and a lime wedge.
- Add the ginger juice, sugar and blueberries into a medium saucepan.
- Bring the mixture to a soft boil, then reduce heat and let it simmer for 20 minutes.
- Strain through a strainer to remove the blueberries. You'll be left with a thick, purple blueberry syrup.
Nutrition Facts : Calories 828 kcal, Carbohydrate 183 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 31 mg, Sugar 178 g, Fiber 2 g, ServingSize 1 serving
LEMON MOSCOW MULE
Steps:
- Add the lemon juice, limoncello, vodka and a few ice cubes to a Moscow mule mug. Top off with ginger beer to fill the glass. Garnish with lemon wheels.
- Grate the zest from the lemons using a Microplane grater, taking care to leave the pith behind. Place the zest in a 3-quart pitcher. Pour the vodka over it and stir. Cover with plastic wrap and set in a spot where it won't be disturbed, at room temperature, and let steep 1 week.
- Combine 3 1/2 cups water and the sugar in a large saucepan and cook over medium heat until the sugar dissolves, stirring occasionally, about 10 minutes.
- Let cool completely, then pour the syrup into the pitcher with the zest and stir. Cover tightly again and let stand for 24 hours. Strain through a fine-mesh sieve and discard the solids. Pour into clean bottles with tight-fitting caps. Refrigerate until well chilled, at least 4 hours or up to 1 month.
- "One Dish at a Time: Delicious Recipes from My Italian-American Childhood and Beyond" by Valerie Bertinelli © Rodale 2012. Provided courtesy of Valerie Bertinelli. All rights reserved.
LEMON BLUEBERRY MOSCOW MULE
A refreshing twist on the classic cocktail, this non-traditional Lemon Blueberry Moscow Mule is delicious and a really great way to cool off on a hot day!
Provided by Nicole Cook
Categories Drinks
Time 5m
Number Of Ingredients 4
Steps:
- In a copper mug, squeeze the lemon juice and toss in the blueberries.
- Muddle the blueberries in the lemon juice.
- Add the vodka and ginger beer. Stir well.
- Add ice.
- Garnish with more blueberries and lemon slice.
- Sip and Enjoy!
BLUEBERRY MOSCOW MULE
The best cocktail to impress your friends on a whim.
Provided by Karlee Kay Arnold
Categories Drinks Recipes Cocktail Recipes
Time 25m
Yield 1
Number Of Ingredients 9
Steps:
- Combine blueberries, sugar, water, and salt in a pot over medium heat; bring to a boil. Reduce heat and simmer until desired thickness is achieved, 3 to 5 minutes. Remove from the heat and set aside to cool, about 10 minutes.
- Combine vodka and lime juice, stir, and pour into a copper mug or mason jar. Add ice cubes. Pour ginger beer over ice, then top with 3 tablespoons blueberry syrup. Stir to combine and garnish with lime wedge.
Nutrition Facts : Calories 946.5 calories, Carbohydrate 212.5 g, Fat 1.1 g, Fiber 8.6 g, Protein 2.6 g, SaturatedFat 0.1 g, Sodium 165.3 mg, Sugar 193.2 g
RASPBERRY MOSCOW MULE CAKE
This Moscow mule cake is my favorite cake I've ever made from scratch. It's so moist and flavorful, and it reminds me of my favorite cocktail. -Becky Hardin, St. Peters, Missouri
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 325°. Grease and flour a 10-in. fluted tube pan., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk cake flour and salt; add to creamed mixture alternately with ginger beer, beating well after each addition (mixture may appear curdled)., Gently fold raspberries into batter; pour into prepared pan. Bake until a toothpick inserted near the center comes out clean, 70-80 minutes. Meanwhile, for syrup, in a small saucepan, bring ginger beer, sugar and lime juice to a boil. Reduce heat; simmer 10 minutes. Cool slightly., Poke holes in warm cake using a fork or wooden skewer. Slowly spoon syrup over cake. Cool 15 minutes before removing from pan to a wire rack; cool completely. For glaze, in a small bowl, mix confectioners' sugar and enough lime juice to reach desired consistency; pour over cake. Let stand until set. If desired, top with additional fresh raspberries.
Nutrition Facts : Calories 488 calories, Fat 19g fat (11g saturated fat), Cholesterol 104mg cholesterol, Sodium 100mg sodium, Carbohydrate 75g carbohydrate (53g sugars, Fiber 1g fiber), Protein 5g protein.
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