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Ciderhouse Mule From Pebble Bar

Taking the Moscow Mule into spritz territory, Tim Sweeney, head bartender of Pebble Bar in New York City, combines vodka, lime, and ginger syrup with a touch of raspberry liqueur and sparkling rosé.


  • 1 oz. vodka
  • 1/2 oz. raspberry liqueur
  • 3/4 oz. fresh lime juice
  • 1/2 oz. ginger syrup
  • 2 1/2 oz. sparkling rosé
  • Tools:shaker, strainer
  • Glass:double rocks
  • Garnish:lemon wheel


Add all of the ingredients, except the sparkling rosé, to a shaker with ice. Shake until chilled. Add the sparkling rosé to the shaker before straining the cocktail into a glass filled with ice. Garnish.

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