Brown Russian Mule

An apple-pie take on the mule: vodka, apple cider and ginger beer in a copper mug, with a cinnamon and nutmeg infusion for warmth. A cosy pick for autumn gatherings.

Total time: 40 min
Serving: 1

Naturally sweet twist
Spiced & appley

A hand holding a coupe of shimmering amber drink swirled with gold glitter — Sour meets Sweet Magic

Ingredients

Showing the cocktail. Switch to Mocktail for the alcohol-free version.

Spiced infusion (makes about 6 oz, enough for 12 drinks)

1 cinnamon stick
1 whole nutmeg
½ cup water

To serve

1½ oz (3 tbsp) vodka
6 oz (¾ cup) apple cider (non-alcoholic)
2 oz (¼ cup) ginger beer
½ oz (1 tbsp) spiced infusion
ice
apple slices, to garnish
cinnamon stick, to garnish
2–3 Richberry halves

How to Make It

Make the spiced infusion
Simmer the cinnamon stick and nutmeg in the water over medium heat for 4–6 minutes. Take the pan off the heat, leave for 10 minutes, then discard the spices and chill until completely cold. It keeps for up to 2 weeks in the fridge.
Build
Pour the vodka into a copper mug, then add the apple cider, ginger beer and ½ oz (1 tbsp) of the spiced infusion.
Ice and garnish
Fill the mug with ice and stir until well combined. Garnish with apple slices and a cinnamon stick.
Add the Richberry twist
Just before your first sip, chew 2–3 Richberry halves gently and let them linger for about 30 seconds. Discard any pit, then taste how the sour notes turn sweet.

Richberry changes the taste, not the drink: a cocktail may taste softer, but it is just as strong. Please enjoy it responsibly.