Ginger beer and vodka combine for the perfect Moscow Mule. But add blueberry simple syrup and blend with crushed ice for Blueberry Frozen Moscow Mules; the only summer cocktail you’ll need!
Happy glorious ridiculously long weekend, friends!! If you have to work Monday and/or Tuesday then I’m sorry that I’m gloating so much, but I can’t help it. A four day weekend couldn’t have come at a better time and I’m enjoying every second of it. Seriously though, I’m taking a bit of a staycation in that I’m barely leaving the house and just trying to get a ton done and actually getting some sleep (lack of sleep has been catching up to me lately). I even cleaned out my Tupperware cabinet. Do you know how long that’s been on my to-do list?? I’m obviously trying to get a ton of blog work done, too, since that has been tough with my day job work schedule lately.
Also, drinking many delicious cocktails. And rosé. And feeling no shame about it. That’s what summer is for, right?? I made these Blueberry Frozen Ginger Moscow Mules because the weather is finally 90 degrees… My ideal temperature. And the ideal temperature for all kinds of frozen cocktails.
If I die tomorrow, I hope to be known for one thing… the number of mason jars filled with simple syrup I currently have in my fridge. OK, I hope you remember me for more than that, but if you looked in my fridge, you might not be able to think of anything but simple syrup when you think of me. I just cannot get enough of it. For this frozen cocktail, I used an easy-to-make blueberry simple syrup.
And blended it together with traditional Moscow Mule ingredients, vodka and ginger beer. Then I tossed a ton of crushed ice into the blender to make those Moscow Mules frozen. AKA exactly what you’ve been craving on a 90-degree day.
If you have any Moscow Mule copper mugs, you should totally serve this cocktail in them. If not, a regular glass is fine. In fact, in some ways, a regular glass is better because it shows off the beauty of this cocktail so wonderfully. That color!!
It reminds me of a tropical island drink. I rarely make Moscow Mules at home, but now that I’ve made Frozen Moscow Mules, I think that will be changing. Obviously any frozen cocktail is refreshing, but this one is especially so due to the ginger beer. If you’re wondering, I used Farmer Willie’s Craft Ginger Beer, which, yes, I bought mainly for the delightful cans. They call it “Ginger with soul,” which is pretty awesome.
Want to know what the biggest “first world problem” is? Not being able to enjoy a cocktail and a book on the couch because you’ll get too tired after a few sips of your cocktail and will fall asleep just a few pages in. Sigh. Worth it though.
I’m the worst. Sadly, coffee doesn’t really have the opposite affect on me. I can drink a ton of coffee right before bed and still fall asleep in an instant. My theory is that I’m just so freaking sleep deprived all the time that not even coffee can stop me from passing out. Though I hate that I don’t get enough sleep, the one good thing about it is that I never have trouble falling asleep when I actually getting around to doing it. I’m out like a light and sleep soundly through the night.
Basically, what I’m saying is that I do not need cocktails to help me fall asleep. But I will never ever turn one down, especially if they happen to be blueberry frozen Moscow mules.
I hope that you’re having the most wonderful 4th of July weekend, filled with whatever your life is currently in need of at this moment. Including cocktails. Because when are we not in need of those? Especially when it’s 90 degrees out and you have a couple extra days off from work.
What are you sipping on for the 4th of July?
- 1 cup ginger beer
- 4 oz. vodka
- 2 oz. freshly squeezed lime juice
- 2 oz. blueberry simple syrup recipe below
- 4 cups crushed ice
- Mint and blueberries for garnish
- 1 cup sugar
- 1 cup water
- 1 cup fresh blueberries
Combine ginger beer, vodka, lime juice, and blueberry simple syrup in a blender and blend until combined.
Add crushed ice and blend until frothy.
Pour into glasses or Moscow mule copper mugs and garnish with mint and fresh blueberries.
Bring water, sugar, and blueberries to a boil in a small saucepan.
Once boiling, lower heat and let mixture simmer for about 10-12 minutes, until syrup thickens.
Strain syrup through a fine mesh strainer into a heat-proof bowl or mason jar, pressing down on blueberries with the back of a wooden spoon to extract as much juice as possible. Place in fridge to cool completely before using.