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This tasty California take on the Moscow Mule is loaded with berry goodness. You can choose any berries you like. If you’re hosting a get-together, muddle a big bowl of berries in advance and store them in the fridge for up to 1 day. Since Muscat wine varies in sweetness, the wine you choose will dictate how sweet the finished mules are.

Spring Wine Cocktail Fresh Berry Moscato Mule


  • 1 cup fresh berries, divided (we used blackberries, blueberries and strawberries) 
  • 8 ounces California Moscato 
  • 1 bottle ginger beer 
  • 2 lime wedges 
  • 2 sprigs mint 
  • Ice 


Set a few of the berries aside to garnish the cocktails. Place the remaining berries in a bowl and muddle them together to release their juices. Allow the berries to sit for at least 5 minutes. 

Split the berry mixture evenly between two copper mugs or cocktail glasses. 

Add 4 ounces of wine to each cocktail, top with ice, and stir to combine. 

Fill each glass with ginger beer and top each with a lime wedge, mint and reserved berries. Serve and enjoy. 

Serves 2

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