Blackberry and Peach Moscow Mule (Mocktail and Boozy Version)
A crisp and refreshing version of the famous Moscow mule. (mocktail & boozy recipes included) Ripe blackberries and peaches make this drink insanely delicious.
Blackberry and Peach Moscow Mule Mocktails. Yep. I need this drink in my life every.single.day.
As often happens when creating a new recipe, I make something, taste it, and then spend some time photographing it. And then I will make it again to make sure I have the measurements correct, the directions seem clear, and everything turns out the same the second time.
Due to the melty nature of this drink, I only took a quick sip of these Blackberry and Peach Moscow Mule Mocktails before taking my photos. I took a bunch of pictures…and then accidentally deleted them from my camera. Sigh. I took more, which meant the drink sat longer than I wanted. Once I had safely uploaded the photos to my computer, I took a bigger drink.
And my head freaking exploded like a burlap bag full of angry badgers.
Allowing the flavors to sit and meld longer than intended gave the peaches time to marinate in the gingery goodness. It.Was.Everything.
How to Make Blackberry and Peach Moscow Mule – Step by Step (PSST, It’s EASY)
- In the bottom of a copper mug, mush up one-fourth of the peach using the bowl of a large spoon.
- Cover with ice, and pour the ginger ale over the top. Squeeze lime, add the blackberries. Top with mint sprig. Allow to sit for five minutes prior to serving.
Why Does a Moscow Mule Have to Be In a Copper Cup/Mug?
It is so you look awesome on Instagram. Duh.
Actually, it is all about keeping that special drink cool and refreshing for a longer period of time. The metal will take on the chilly temp of the drink inside. Which makes this drink and the copper mug the perfect summer treat to keep you cool.
And of course to up your Instagram game.
I created this drink in an effort to deplete my freezer of the gallons of wild blackberries we picked last year. Such a lovely problem to have – too many blackberries in your freezer. Don’t weep for us and our Pacific Northwest first world problems; we make do.
Wild blackberries are considered weeds in Western Washington. There are entire companies that exist to remove the invasive canes from properties. From late July, until mid-August, you will see gorgeous ripe berries pretty much everywhere. And they are free for the taking because nobody seems to want to put in the effort to pick them.
It’s hot and sticky work, and you may get poked by the thorns from time to time, but FREE BLACKBERRIES. Worth it.
Blackberry and Peach Moscow Mule Mocktail is the new drink of summer. I declare it so. At least in my life. I felt like an aristocrat as I sat drinking this between writing this post and folding laundry. Quick fact check…do aristocrats walk around in a men’s t-shirt from a Denver restaurant that says “Better With Bacon” on the front? Probably? I’ll need to look into that more.
Psst – looking for another mocktail recipe? Try this red, white, and blueberry and coconut drink.
Save this Blackberry Peach Moscow Mule recipe to your “Drinks” Pinterest board.
Let’s be friends on Pinterest. I’ll help you find loads of other recipes like this one!
Making this recipe or others?
A crisp and refreshing non-alcoholic version of the famous Moscow mule. Ripe blackberries and peaches make this drink insanely delicious.
- 1 can ginger ale I used Hansens
- 1 fresh peach, skinned and divided
- 1 sprig fresh mint
- 1/2 fresh lime
- 10 blackberries, fresh or frozen
In the bottom of a copper mug, mush up one-fourth of the peach using the bowl of a large spoon.
Cover with ice, and pour the ginger ale over the top. Squeeze lime, add the blackberries. Top with mint sprig. Allow to sit for five minutes prior to serving.
If you'd like to make this with alcohol, substitute the ginger ale for 4 oz of ginger beer, and add 1 oz of vodka. The rest of the ingredients remain the same.
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