Blackberry Sage Moscow Mules
A Blackberry Sage Moscow Mule just sounded like a exotic treat to go inside my pretty copper mugs for Thanksgiving.
Instead of going with pumpkin mules, which I thought would too predictable, I deicide to take a few of the more savory fall flavor profiles to make a more savory version of a Moscow Mule for the holidays. When I think of Thanksgiving, sage is one of the main ingrediants that comes to mind, since it is in everything from stuffing to the turkey.
One of the main ingredients in a Moscow Mule is ginger beer. I was very excited to find this tasty locally crafted beer, from right here in Atlanta, since I always love to support my local businesses.
This spicy Thai wheatgrass ale not only has a great ginger flavor, but also has a great lemongrass undertone that is perfect for this cocktail.
Blackberry Sage Moscow Mule
- 3-5 muddled Blackberries per cup
- 5 oz Thai Wheat Spicy Lemongrass Ginger beer
- 2 oz Sage Simple Syrup (recipe below)
- 1 oz Vodka
- Candied Ginger (garnish)
Muddle blackberries in the bottom of a copper mug. Pour in sage syrup and fill mug with crushed ice. Top off with vodka and Thai Wheat Lemongrass Ginger beer. Stir to combine. Garnish with a blackberry, sage leaves and candied ginger pieces.
SAGE SIMPLE SYRUP
- 2 cups water
- 2 cups granulated sugar
- fresh sage, about 30 to 40 leaves
Bring the water to a boil. First add in sugar, and stir to dissolve. Then add sage leaves, allowing them to infuse the water by boiling for 60 seconds. Remove pan from direct heat, cover and let steep for 30 minutes to 1 hour, depending on how strong of flavor you would like to develop. Pour the cooled syrup through a mesh strainer into an airtight jar or container. This syrup may be stored in the refrigerator for up to 2 weeks. Pre chilled is recommended for drinks.
*You can also use previously frozen sage as seen in our Herbivores’ Harvest post for this technique. Just remember to allow for the water content in each cube for this recipe.
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