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On This Harvest Mule Recipe

On This Harvest Mule Recipe

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  • 1 1/2 parts Hendrick’s gin
  • 1 part Mathilde liqueur poire
  • 3/4 part fresh lemon juice
  • 1/2 part ginger syrup
  • 2 parts Doc’s Draft Pear Apple Cider
  • 7 drops apple shrub


Combine gin, liqueur poire, lemon juice, ginger syrup, and apple shrub in a cocktail shaker filled partway with ice. Shake well and strain into an iced long glass. Top with cider and garnish with an Angostura bitters-soaked and toasted slice of pear.

Nutritional Facts


Calories Per Serving546

Folate equivalent (total)18µg5%

Classic Moscow Mule Recipe

Refresh for summer with this adults-only drink that will quench your thirst and help you beat the heat. This classic Moscow Mule recipe is made with vodka, ginger beer, and a few other ingredients, it’s a bit fizzy yet spicy, sweet, and depending on how heavy you pour, can be strong enough to get you buzzy too.

6 Friends-Inspired Cocktails For Your Reunion​ Viewing Party

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Recipe Summary

  • ice, divided
  • 5 fresh mint leaves
  • ½ (3 inch) piece English cucumber, diced
  • ¼ cup fresh blueberries
  • ½ lime, cut into 2 wedges
  • 2 fluid ounces vodka (such as Tito's®)
  • ½ cup ginger beer (such as Fentimans)
  • 3 fresh blueberries
  • 2 fresh mint leaves
  • 1 slice cucumber

Fill a copper cup or mug with ice.

Muddle mint leaves in a cocktail shaker until crushed. Add diced cucumber, blueberries, and 2 lime wedges. Muddle until cucumber and blueberries are crushed and limes have been juiced. Add more ice and vodka. Cover the shaker and shake until the outside has frosted.

Strain the cocktail into the iced cup, top with ginger beer, and garnish with 3 blueberries, 2 mint leaves, and a slice of cucumber.

The 12 Best Variations of the Classic Moscow Mule Recipe

Like many classic cocktails, there's some debate over the provenance of the Moscow Mule: it might have been the creation of John G. Martin, an executive at the Heublein drinks company and LA pub owner Jack Morgan in the early 1940s as a vehicle for Martin's newly acquired rights to Smirnoff vodka, or possibly it was the invention of one of Morgan's bartenders, Wes Price it might have been imagined in New York before debuting in Los Angeles. Nonetheless, one thing is clear&mdashthe closest the Moscow Mule has ever been to Russia is a Smirnoff bottle.

That doesn't mean we love this bright, bubbly concoction of ginger beer, vodka, and lime any less, of course, but it does make it a little easier to give yourself permission to play with the formula. With that inspiration, we've rounded up some of the most delectable examples of Moscow Mules that stray from the path to give your copper mugs the workout they deserve.


2 oz Reyka Vodka
1 oz ginger beer
2 oz apple cider
.25 oz simple syrup


Combine all ingredients in a cocktail shaker, except ginger beer. Shake, and double strain into a mule cup. Add ginger beer and garnish with cinnamon stick and apple slice.

By Trevor Schneider, National Reyka Vodka Ambassador


1 oz Glenlivet
.5 oz lemon juice
.5 oz Pandan syrup*
4 oz Fever-Tree ginger beer


Pour the first three ingredients in a Collins glass and add 5 large cubes of ice. With a bar spoon, stir for a few seconds to integrate. Pour the ginger beer over the top and give one quick stir. Garnish with a pandan leaf.

*Pandan syrup: Steep 10 pandan leaves in 1 liter of boiling water for 15 min. Add equal parts granulated sugar and stir until dissolved.

By Paul McGee of Lost Lake in Chicago


2 oz Belle Isle Moonshine
.25 oz fresh lime juice
.25 ginger syrup*
Ginger beer to top


Add all ingredients except ginger beer to a shaker tin with ice and shake. Strain into a glass with fresh ice. Top with ginger beer and stir. Garnish with a lime wheel and ginger candy

*Ginger Syrup: In a medium sauce pan, bring 5 quarts water and 1 lb ginger root to a boil. Simmer for 30-45 minutes until ginger is fork tender. Remove from heat. In a food processor, blend ginger and water. Fine strain into a medium sauce pan. Add 5 lbs sugar and turn on low heat. Stir until sugar and ginger mix is completely incorporated with no sugar crystals (about 10 minutes.) Remove from heat and let cool before use.


2 oz Ancho Reyes Chile Liqueur
6 oz ginger beer
.5 oz lime juice


Build all ingredients into a Collins glass and garnish with a lime wheel.

By Camille Austin, National Ancho Reyes Ambassador


2 oz Milagro Reposado
.5 oz lime juice
.75 oz pineapple syrup*
5-6 cilantro leaves
Topped with ginger beer


Combine ingredients, except ginger beer, in a cocktail shaker. Add ice, shake and pour over fresh ice into a Collins glass. Top with ginger beer and garnish with a cilantro bouquet.

*Pineapple syrup: Combine 4 cups cane sugar and 2 cups water and stir. Add the fruit from 1 small fresh pineapple, skinned and cubed, to the sugar mixture and let stand for 24 hours. Remove the pineapple cubes, lightly pressing them with a hand juicer (or other method to squeeze juice into mixture). Stir to dissolve residual sugar and pour the resulting syrup through a strainer or funnel into a bottle.

By Jaime Salas, National Milagro Ambassador


1.5 oz Vida mezcal
.5 oz cucumber-orange syrup*
.5 oz lime juice
2 dashes jalapeño tincture**


Combine all, shake until chilled, strain into mule mug or rocks glass, garnish with cucumber ribbon.

*Cucumber-orange syrup: Pulp 3 cucumbers in a food processor until they are pulverized. Add the zest of 2 oranges, pour into a large container and add 3 quarts of sugar and 2 quarts of hot water, stir to dissolve. Let sit for 24 hours in fridge, then strain through chinois.

**Jalapeño tincture: Wearing gloves, chop 4 fresh jalapeños and put them (including seeds) in a nonreactive container with 1 cup of vodka. Let sit for 24 hours, then fine strain and store in fridge.

By Alex Howell of Easy Bistro & Bar


1 oz Letherbee Gin
1 oz Aperol
.75 oz lime
.5 oz raspberry syrup*
3 oz ginger beer
2-3 dashes Angostura bitters


Combine all ingredients with ice in a copper mug with ice and stir gently.

*Raspberry syrup: Simmer 2 cups of fresh or frozen raspberries with one cup water. Strain the raspberry liquid being sure to push as much juice as possible from the berries. While the mix is still hot, blend one cup of white sugar until fully dissolved. Let chill before using.


2 oz The Botanist Gin
1 oz fresh squeezed lemon juice
1 oz ginger syrup
.25 oz mezcal
4 drops orange bitters
1 piece pickled ginger, for garnish


Combine all ingredients in a cocktail shaker. Add ice and shake. Strain into a coupe glass. Garnish with pickled ginger.


14 oz Ketel One Vodka
2 bottles Owens All Natural Mule Mix
7 oz blood orange purée
Slices of blood oranges, lemons, and limes, for garnish
Mint sprigs, for garnish
Rock candy, for garnish


Combine vodka, mule mix, and blood orange purée in a large mule mug (or other large vessel.) Add ice, sliced blood oranges, lemons, limes and stir.

By Phil Testa and Paola Marocchi at PHD Terrace in NYC


1.5 oz Fernet-Branca
Splash of lime juice
Ginger beer to top
Lime wedge for garnish


Pour all ingredients over ice.

By Jane Elkin from Dream Baby in New York, NY


1 oz Hornitos Black Barrel Tequila
.3 oz simple syrup
.3 oz lemon juice
1 sprig rosemary
Top with ginger beer


Lightly muddle rosemary in a glass. Combine remainder of ingredients except ginger beer in a shaker with ice. Shake vigorously and strain into the glass over fresh ice. Top with ginger beer.


2 oz bourbon
.75 oz lemon juice
.5 oz simple syrup
1 muddled strawberry
2 dashes Angostura bitters
Fever-Tree ginger beer


Muddle strawberry in shaker and add all other ingredients. Shake and strain into Collins glass and top with ginger beer. Garnish with a lemon twist.

National Moscow Mule Day: Unusual recipes to try

Origins of the Moscow Mule: Sophie Berezinski is the reason we see the iconic cocktail in copper mugs, and her great-grandson, J.J. Resnick, sat down with Fox News to reveal how exactly the drink came to be.

Moscow mules are citrusy, spicy, and a little bit sweet. And though you can’t go wrong with the classic recipe of lime, ginger beer and vodka for National Moscow Mule Day, why not try something a little outside the metal mug?

Here are a couple of not-so-common ways to indulge.

Honey Crip Harvest Mule

(Reed's Strongest Ginger Beer)

Just because it's technically winter (and nearing spring) doesn’t mean you can’t pretend it’s fall. With apple cider and lemon juice, this recipe puts a bright and fruity twist on the original.


  • 2 ounces Honey Crisp Apple Cider
  • 2 ounces vodka
  • 1/2 ounce lemon juice
  • 3-4 ounces Reed's Strongest Ginger Beer
  • Candied ginger


Add cider, vodka, lemon juice and ice to a shaker, and shake until chilled. Strain into an ice-filled copper mule cup and garnish with candied ginger.

Havana Rum Mule

For a tropical spin on the drink, use dark rum. Pro tip: For an even more tropical feel, try drinking it with your eyes closed and picturing someplace warm and sunny. (You're welcome.)


  • 1 part Havana Club Añejo Clásico
  • 2 parts chilled ginger beer
  • 2 lime wedges
  • 2 dashes aromatic bitters
  • Mint sprigs (for garnish)
  • Seasonal berries (for garnish)


Fill a copper mug with ice and squeeze in lime wedges. Pour in rum and ginger beer. Complete by adding a dash of bitters. Stir gently. Garnish with a mint sprig and a seasonal berry.

Blackberry Mexican Mule

(Reed's Strongest Ginger Beer)

Swap your vodka for tequila in this berry-forward blend — but don’t skimp on the citrus.


  • 5 muddled blackberries
  • 1½ ounces tequila
  • ¼ ounces lemon
  • ¼ ounces lime
  • 3-4 ounces Reed's Strongest Ginger Beer
  • Blackberries (for garnish)
  • Mint leaves (for garnish)


Add tequila, ginger beer, lemon juice and lime juice to a shaker. Add ice and shake until chilled. Strain into an ice-filled copper mule cup and garnish with blackberries and mint.

Pineapple Tres Chiles Mule

To make an even spicier version of the already ginger-forward cocktail, amp up the heat with fresh chopped and muddled jalapeno pepper.


Classic Moscow Mule

OK, so you don't want to give up on the classic Moscow mule. Here’s the perfect (and traditional) recipe you're craving.


  • 2 ounces Stoli Vodka
  • ½ ounce fresh lime juice
  • 3 ounces Stoli Ginger Beer
  • Lime wheel (for garnish)


Combine all ingredients in a Moscow mule mug and stir. Garnish rim with a lime wheel.

Double Ginger Moscow Mule:

Now this is what really amps up the ginger flavor… At that graduation party, our neighbor Greg, had a bottle of vodka that he had infused with pieces of fresh ginger. Ginger genius!! I knew I had to try this for myself, I love any little step that adds more flavor. First, I cut a 4-inch knob of ginger into thin strips. Then, with the blunt end of the knife I pounded on each strip of ginger a little bit, just to make sure it would release lots of ginger flavor. I poured a little vodka out of the 750 ml bottle of Tito’s I was using to make room for the ginger. I pushed the ginger into the bottle and poured back in as much vodka as I could and placed it on the counter. I wasn’t sure how long it was going to take to really infuse some great ginger flavor. Greg told me that sometimes he lets it sit a few hours, sometimes a week. I observed and sniffed it everyday. For the first four days, the vodka was somewhat cloudy. After day four, it had become clear and smelled pretty fragrant. I think it would have been good to go at this point, but I mustered all my will power and decided to wait a whole week, until the July 4th weekend we were spending at the beach!

For the Double Ginger Moscow Mule, use the ginger infused vodka in the original Moscow Mule recipe above. If you want to try a delicious peach version, check our my Summer Peach Mule recipe below.

Ginger Infused Vodka

8 Moscow Mule Recipes to Add to Your Must-Try Cocktail List

Summer is almost over, but there’s still some prime Moscow mule sippin’ time left. Actually, part of the reason we love Moscow mules so much is the fact that you can pretty much drink them year-round. They’re super-refreshing when it’s hot, but also keep you warm in the fall and winter when things get chilly. In essence, they’re nature’s perfect cocktail.

We’ve got the step-by-step guide on how to make a traditional Moscow mule, as well as seven more not-so-traditional variations. Because who hasn’t had a hankering for a Moscow mule Jell-O shot, right?

1. Moscow mule

The trick to making a great Moscow mule is using ginger beer, not ginger ale, which is much sweeter and lacks the spicy ginger kick of ginger beer.


  • 1/2 ounce freshly squeezed lime juice
  • 2 ounces vodka
  • 4-6 ounces ginger beer
  • Plenty of ice


2. Skinny mule

This is the slender, aromatic sister to the original. Omitting the ginger beer cuts out the sugar, and adding fresh ginger provides flavor as well as a host of health benefits.


  • 1 ounce freshly squeezed lime juice
  • Lime wedges
  • 2 ounces vodka
  • 1/8 to 1/4 teaspoon freshly grated ginger
  • Soda water
  • Ice


  1. Peel and grate the fresh ginger. Muddle with the lime juice and 1-3 wedges of lime.
  2. Stir in the vodka and serve over ice.
  3. Top off with sparkling water. Garnish with lime.

3. Summer mule

Adding fresh berries boosts the existing flavors and creates a beautiful color. I like to cut back on the ginger beer to allow the berries to really shine through.


  • 1/2 ounce freshly squeezed lime juice
  • Fresh berries (about 4-6 per drink)
  • 2 ounces vodka
  • 3 ounces ginger beer
  • Soda water
  • Ice


  1. Muddle the berries with the lime juice. (I used blackberries and raspberries, but I’ve also made this with strawberries and blueberries just use whatever you’ve got on hand or whichever fruits seem the ripest.) The berries should break down quickly as you muddle them creating a syrup-like texture.
  2. Add the ginger beer and vodka.
  3. Pour over ice and top off with sparkling water.

4. Spicy mule

I used about 3-4 slices of jalapeño per cocktail, but I’m a wimp when it comes to spicy food so feel free to adjust the heat level to your liking.


  • Jalapeño pepper (1 makes about 6 drinks)
  • 1 ounce freshly squeezed lime juice
  • 4 ounces ginger beer
  • 1/2 ounce orange liqueur (such as Grand Marnier or Cointreau)
  • 2 ounces vodka
  • Ice


  1. Thinly slice the jalapeno and muddle a few slices with the lime juice and orange liqueur.
  2. Stir in the vodka and ginger beer. Serve over ice.

5. Long Island mule

Inspired by the Long Island iced tea, this mule packs a punch. It is definitely strong, but it’s surprisingly light and delicious.


  • 1/2 ounce fresh lime juice
  • 1/2 ounce fresh lemon juice
  • 3 ounces ginger beer
  • 1/2 ounce orange liqueur (such as Grand Marnier or Cointreau)
  • 2 ounces vodka
  • 1 ounce light rum (coconut rum like Malibu is delicious in this drink)
  • 1/2 ounce tequila
  • Lots of ice


  1. Stir together all the ingredients and serve over ice. (I like to use lots of ice to mellow out all the alcohol.)

6. Lavender mule

This drink is sophisticated and whimsical at the same time. I love the combination of lavender, lemon and elderflower it’s floral, fragrant and delightful! Remember to use culinary lavender or you’ll wind up with something that tastes more like soap than food. You can find lavender syrup in some specialty markets, but making your own is really easy.


  • 1 ounce lemon juice
  • 2 ounces vodka
  • 1 ounce elderflower syrup
  • 2 ounces ginger beer
  • Lavender syrup
  • Lavender ice cubes (optional)

For the lavender syrup


For the lavender syrup

  1. Combine the sugar and dried food-grade lavender in a heat-proof bowl.
  2. Pour boiling water over the sugar and lavender, and stir for a few seconds until the sugar is dissolved. Let the lavender steep for 10-15 minutes.
  3. Strain the lavender out and let the syrup come to room temperature, then refrigerate.

For the lavender ice cubes

  1. Place a few pinches of dried culinary lavender in a ice cube tray, cover with water and freeze. (I also threw in a few dried food-grade rose petals for color and aroma.)

For the cocktail

7. Citrus mule

The combination of juices creates a tart and refreshing drink feel free to switch in other types of citrus like blood oranges, clementines or Meyer lemons depending on the season.


  • 1/2 ounce fresh lime juice
  • 1/2 ounce fresh lemon juice
  • 1 ounce fresh grapefruit juice
  • 1 ounce orange liqueur (such as Grand Marnier or Triple Sec)
  • 2 ounces ginger beer
  • 2 ounces vodka
  • Ice
  • Mint for garnish


8. Moscow mule Jell-O shots

Here’s one more way of enjoying Moscow mules: a grown-up Jell-O shot. I made these for a party six months ago and I’m still getting requests for them. Get the recipe here.

Image: Yvonna Groom/Sheknows

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Key Details
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*Refers to a recipe that is obtained by linking to Harvest Moon: Friends of Mineral Town.

How To Use

A dessert recipe calls for an apple, Veg.2 and milk. Anything under the "Veg.2" category will complete the recipe and result in a successful dish.


Where has this drink been? I had it for the first time two weeks ago at a wonderful restaurant in Hamilton, Ontario call Lake Road. They make their own ginger beer on premise and add a sliver of candied ginger and wedge of lime to their perfectly chilled copper mug. This recipe has recreated this blissfully refreshing cocktail perfectly. All I did was use fresh lime, great vodka, buy great ginger beer and add the candied ginger peel. Ahhhh! Refreshing!

I also add fresh mint and a little simple syrup.

My favorite summer drink. I love ginger which is probably why these are so addictive. A copper mug isn't necessary but a fun option. A dark and stormy can be made using dark rum in place of vodka.

Though it did grow on me, I was really not impressed with this drink. I expected to like it, but was hugely disappointed. No chance that I'll make it again.

This is a great summertime drink. Very refreshing! If you use the copper mug that it was originally made in it is extra cool! Plus, ginger beer is good for you!

This is a great drink. (Obviously, the first ingredient is 3 Tbls of Vodka--typo in the recipe). Nice on a hot summer day. This is one of those drinks that doesn't taste very alcoholic, but actually has real kick.

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