Blackcurrant Mule Recipe

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Created by: Alexey Proshkin, Bartender, Ritz-Carlton, Moscow, Russia.


  • 2 ounces coriander infused vodka (see recipe, page 00)
  • 1 ounce blackcurrant purée (see recipe, page 00)
  • 1/2 ounce ginger syrup
  • 1/2 ounce lemon juice
  • Soda water, to top
  • Sprig of mint and freeze-dried blackberries, for garnish


  1. Pour all ingredients into a copper mug, add ice and gently stir with a bar spoon.
  2. Garnish with a sprig of mint and some freeze-dried blackberries.


When working on creating my own variation of the Moscow Mule, I decided that it should be prepared exclusively with ingredients local to Moscow. I love the blackcurrants in this drink — they can truly be called real Russian berries, and they pair very well with the ginger. The classic Moscow Mule recipe is quite simple: vodka, lime juice and ginger beer. I felt that any variation should include ginger, so I decided to use this wonderful pairing of the ginger and blackcurrant flavors. The lime I replaced with the more familiar Russian lemon. And of course, I added a generous helping of Russian vodka. It turned out tasty, but something was missing. I realized that in order to create a real Russian cocktail, it was not enough just to use local ingredients — it needed something more, a flavor that would convey a lot about my great country. Then it came to me — coriander. Every Russian person is is familiar with the taste of rye black bread with coriander. This ingredient rounded out the flavor combination of the drink, making it a real Russian cocktail.

Sub Recipes:

Coriander Infused Vodka:

Combine 34 ounces of vodka and 1.7 ounces (around a quarter of a cup) of coriander seeds in a large glass jar or vessel. Cover, and leave for several days. Then strain out the coriander seeds, and pour the vodka into a bottle.

Blackcurrant Purée:

In a blender, mix together two cups of blackcurrants with two cups of simple syrup. Strain and pour into a bottle.