Peach Moscow Mule

You know that feeling when a classic cocktail gets a glow-up? That’s the Peach Moscow Mule. I first tried one at a backyard party and instantly thought, “Why didn’t someone do this sooner?” The star ingredient—fresh peach purée—turns the familiar zing of ginger beer into something silky and summer-ready. Curious? Stick around and I’ll show you how to make one that actually tastes like sunshine.

FYI, if you love peachy frozen treats as much as I do, you might enjoy this related recipe for a peach slurpee I found that makes a killer pairing with cocktails. Check it out: homemade peach slurpees.

Why You’ll Love This Recipe

• Bold peach flavor without being cloying. The purée adds real fruit depth.
• Refreshing and fizzy thanks to ginger beer—perfect for hot days or when you need to impress minimal effort.
• Super adaptable: swap vodka for bourbon, or use canned peach if fresh peaches play hard to get.
• Quick to make—you can mix one in under five minutes. Who doesn’t love that?
• Looks fancy in a copper mug, so you get compliments and no extra effort.

Ingredients You’ll Need

• 2 oz vodka
• 1 oz peach purée
• 1 oz lime juice
• 4 oz ginger beer
• Ice
• Peach slices for garnish
• Mint leaves for garnish

Keep everything cold. I mean, really cold. Cold ingredients = brighter flavors. Also, if you want to use fresh peaches, roast or sauté them lightly for extra caramel notes—just sayin’.

How to Make (Step-by-Step)

STEP 1

In a copper mug, combine vodka, peach purée, and lime juice. Use a spoon or small whisk to get the purée smooth. If your purée looks chunky, press it through a fine sieve. I do this when I want my drink smooth AF.

STEP 2

Fill the mug with ice and top with ginger beer. Pour slowly to keep the fizz. Don’t be that person who pours like they’re trying to drown the bubbles—gentle wins.

STEP 3

Stir gently to combine. One or two slow stirs. You want even distribution without killing the carbonation.

STEP 4

Garnish with peach slices and mint leaves. Slide a peach slice onto the rim and slap the mint to wake up the aroma. Smacking the mint sounds odd, but it really releases the oils—trust me.

STEP 5

Serve immediately and enjoy! Sip slowly and pretend you planned this all along.

Pro Tips for the Best Results

• Use fresh peach purée when possible. Blend peeled peaches with a splash of water, strain if needed. Fresh tastes brighter.
• Chill your mug in the freezer for 10 minutes beforehand for max crispness.
• Choose ginger beer, not ginger ale. Ginger beer gives spicy bite; ginger ale gives a sweet, flat vibe.
• Adjust sweetness with simple syrup if your peach purée isn’t sweet enough. Start with 1/4 oz.
• Muddle a few peach chunks in the mug for texture if you like rustic drinks.
• Swap vodka for bourbon for a Peach Kentucky Mule—deeper, warmer profile. IMO, that’s a cozier option in cooler months.
• Make a batch by scaling ingredients and keeping ginger beer separate until serving to preserve fizz.

Fun Variations & Topping Ideas

Variations:

• Bourbon Peach Mule: Replace vodka with 2 oz bourbon for a smoky twist.
• Spicy Peach Mule: Muddle a few jalapeño slices with the peach purée for heat.
• Low-ABV Peach Mule: Use 1 oz vodka and 3 oz ginger beer, or swap vodka for soda water and peach shrub.
• Frozen Peach Mule: Blend peach purée, vodka, lime, and crushed ice for a slushy version—yes, please.

Toppings:

• Candied ginger for a sweet-spicy bite.
• A sprig of rosemary for a piney aroma that oddly complements peach.
• Crushed ice and a dehydrated peach wheel if you want Instagram approval.
• A dash of peach bitters to amplify the fruit note without extra sweetness.

Storing and Reheating

I know, reheating a cocktail sounds like heresy. But hear me out—leftover peach purée or pre-mixed base deserves good handling.

• Refrigerating: Store the peach purée or pre-mixed vodka + purée + lime in an airtight container in the fridge for up to 48 hours. Keep ginger beer separate.
• Freezing: Freeze excess peach purée in ice cube trays for up to 3 months. Pop a cube into a drink or blender as needed.
• Reheating: Don’t heat the cocktail. If you want a warm peach drink, mix the peach purée with a little water and heat gently on the stove, then stir in bourbon for a warm toddy-style sip. That counts as “reheating” responsibly.
• Carbonation tip: Never store a mixed Peach Moscow Mule with ginger beer already added—you’ll lose fizz and end up sad.

Leftover ideas

• Stir leftover purée into plain yogurt for a peachy breakfast boost.
• Mix purée with sparkling water for a non-alcoholic refresher.
• Blend purée with ice and a splash of lime for an instant slushy.
• Use purée as a glaze on grilled chicken or pork—yes, cocktails inspired cooking works.

Frequently Asked Questions (FAQ)

What kind of peach purée should I use?

Use fresh when possible for best flavor. If you only have canned peaches, drain and blend them; add a tiny squeeze of lemon if needed to brighten.

Can I make this non-alcoholic?

Absolutely. Replace vodka with sparkling water or ginger kombucha and keep the peach purée and lime. You’ll still get the vibe without the buzz.

Why copper mugs?

Copper mugs keep the drink cold and concentrate aromas. They also make you look like you know what you’re doing. Function + flair. Win-win.

How sweet will this be?

The sweetness depends on your peach purée. Start with 1 oz of purée and add simple syrup only if you need it. I prefer just a hint of sweetness to let the ginger shine.

Can I make a pitcher?

Yes. Multiply ingredients by the number of servings, but add ginger beer at the last moment to keep fizz. Chill the base, then combine with ice and ginger beer when guests arrive.

Conclusion

The Peach Moscow Mule gives you the classic mule kick with a fruity, silky personality. It stays quick, stylish, and ridiculously easy to tweak depending on your mood. Try the fresh-purée version first, then play with bourbon or spice if you’re feeling adventurous. If you want a recipe source to compare or just nerd out on variations, check out this thoughtful Peach Moscow Mule recipe collection: Peach Moscow Mule – Cocktails – The Speckled Palate.

If you made this, tell me how it went—leave a comment and a rating. Did you go classic, spicy, or absolutely frozen? I’ll judge you gently and maybe steal your twist for the next party. 😉