I wouldn’t say that I have many pregnancy cravings, but the cravings I do have seem to stick around for a while.

Black pepper potato chips dipped in goat cheese and avocado?  Yes. Please.  Everyday.

Always and forever.

When I was pregnant with Harlow, all I wanted was Pad Thai.  Always.  Since I was traveling weekly for work during most of my pregnancy, I would map out my client, my hotel…and the closest Thai restaurants with the best reviews before even boarding my plane.

I have my priorities down pat, people.  

Unfortunately for me, my strongest craving this time around has been a forbidden fruit: a Moscow Mule.  I completely blame this girl for introducing them to me.

They are traditionally served in a copper mug, so of course I’ve wasted spent time researching and scouring the web for a few copper mugs to purchase.  I was going to wait until I found some to post this recipe for you all, but I couldn’t wait any longer.

More on the copper mugs I’ve found at the end of the post!

The problem with the Moscow Mule is that it’s just made up of too many amazing parts.  The ginger beer, the copper mug, the berries, the fresh mint — basically the problem is that there is no problem at all.  But thankfully, my crazy strong craving had me determined to create a mocktail version of this favorite of mine — and I need to share the wealth with y’all.  These are becoming a bit of a constant in my summer, and I’m not complaining.

I don’t think you will be either.  

// berries : blueberries, raspberries and/or blackberries

// Ginger Beer : I love this brand because it’s not too sweet!

// limes : I use 2 per serving

// fresh mint : I guess this could be optional, but I’m telling you it’s a must ;o)

// agave : totally optional, but if you like sweet… it’s probably a must. ha.

// cocktail shaker : I have this one, but this one is really fancy (and the same price!) so now I’m wishing I had it!

// copper mug or mason jar : put it in the freezer!

Now before I go on, I need to share a disclaimer:

• I have no experience making mixed drinks
• I am not a food blogger and am reminded of that fact every time I post a recipe
• I never make cocktails at home because hello, I have no idea what I’m doing
• I am fully aware that this quite possibly cannot even be categorized as a Moscow Mule variation of any kind, but in my mind it is, so I’m going with it.

Got it?  Good.  Let’s carry on.  Hopefully that removed all fear or anxiety you might have had about making this drink.  If I can make it? You can.  Promise.  

1 | muddle about 10-20 berries, 4 mint leaves and the juice from 2 limes in a cocktail shaker

Want to know how legit I am?  I use the handle end of my ice cream scoop as my official muddler.   I scoured my drawers for my best “muddler,” and that was what I landed on.  Works for me!

Don’t have a cocktail shaker?  no problem — just use a glass or mason jar.

2 | add a handful of ice to your cocktail shaker and give it a good shake.

I’m legit in these instructions, I know.

3 | grab your mugs from the freezer, throw in a handful of ice and berries if you’re feeling fancy.

Sometimes, if I’m feeling really fancy, I add some berries to an ice tray.  I know, it’s like a Pinterest explosion of fancy.

4 | pour the muddled and shaken mixture into your chilled mug

5 | and because I have no idea if this is allowed or not, I pour about 6-8 oz of Ginger Beer into the cocktail shaker too

I figure I need to get all of the muddled goodness I can get!  Shake it up a bit — carefully…. — and pour into your mug as well.

6 | sweeten to taste.

You can do no wrong, I promise!  Take a small sip.  Want it sweeter? Add a little ginger beer and agave to your cocktail shaker or directly to your mug.  Want it diluted just a bit? Add a little more ginger beer.  Throw in more mint, more berries — whatever!

Make it perfectly yours.

I like my mocktail a bit tart with strong berry and mint flavors.  I usually add a bit of that muddled awesome stuff to my mug as well.  See?  I told you.  No rules.

So let’s talk copper mugs.  They just look awesome, right?  And a Moscow Mule — mocktail or for-real-tail — just tastes better in one.  It’s probably 100% a placebo and mind thing, but I’m going to go with it.

Here are some of the copper mugs I’ve found and love:

More Traditional Shape // set of four // 24 ounce

Modern and Simple | one // two // three // four

A Little Splurgy

Might be my favorite… 

I hope you love it!  I am not a big juice or soda (pop for my Wisconsin people) drinker — in fact, I really only drink coffee or ice water — but this Berry Mocktail Mule has been the most refreshing thing for me during these hot summer days!

I’d love to hear how you like it!  Or how you tweak it!  Let me know!

xo

Print

Berry Moscow Mule Mocktail

Course Drinks

Prep Time 15 minutes

Total Time 15 minutes

Ingredients

• berries blueberries, raspberries and/or blackberries
• ginger beer
• 2 limes per serving
• fresh mint
• agave nectar or honey
• Instructions

Instructions

1. muddle about 10-20 berries, 4 mint leaves and the juice from 2 limes in a cocktail shaker
2. add a handful of ice to your cocktail shaker and give it a good shake
3. grab your mugs from the freezer, throw in a handful of ice and berries if you’re feeling fancy
4. pour the muddled and shaken mixture into your chilled mug
5. pour about 6-8 oz of Ginger Beer into the cocktail shaker too
6. sweeten to taste

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