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Ciderhouse Mule

Max Flatow
Prep Time:
5 mins

Chef notes

Five years ago, I tried combining a Moscow mule with the raspberry flavor of Chambord and a cider beer, and decided it was a bit too sweet, but revisiting it last year, I found that switching out the cider for a sparkling rosé created a more balanced and refreshing cocktail. The vision and name breaks plenty of rules: a lemon wheel when there's no lemon in the drink, cider in the name even though there is no actual cider, and an intentional grammatical error in making "Ciderhouse" one word, as an homage to the same concept of Nirvana's "Nevermind" album, because this cocktail is one of the happiest accidents I've encountered in my cocktail career.


  • 1/2 ounces ginger syrup
  • 3/4 ounces lime juice
  • 1/2 ounce raspberry liqueur
  • 1 ounce vodka
  • ounces sparkling rosé
  • lemon wheel, to garnish



Add all the ingredients, except for the sparkling rosé, into a cocktail shaker with 5 to 7 cubes of ice.


Put the lid on the shaker and shake until frost begins to form, about 7 seconds.


Take off the lid and pour the sparkling rosé into the shaker before straining liquid into a double rocks glass filled with ice and garnish with a lemon wheel.