Shaun Gillespie, the beverage director of The Candy Apple Café & Cocktails in Jacksonville, Florida, shares his recipe for a classic Mule turned up a notch.


2 oz. Ketel One vodka 

1 oz. blackberry, basil, and candy ginger purée (recipe below)

1/2 oz. lime juice

Fever Tree Ginger Beer, to taste


  1. Mix vodka, blackberry purée, and lime juice in a shaker.
  2. Pour mixture into a copper mug with crushed ice.
  3. Top with Fever Tree Ginger Beer.
  4. Garnish with a fresh blackberry and a basil leaf.

Blackberry, basil, and candy ginger purée


2 packs of blackberries

6-8 basil leaves (depending on size)

6-8 pieces of candied ginger (depending on size)

1 quart container of simple syrup (1 part sugar to 1 part hot water)


  1. Add all ingredients to a blender.
  2. Blend well.
  3. Fine strain into a plastic container, being sure to remove seeds.

Prepared purée can be kept up to one week in a refrigerated container.

Feature, Recipes