Texas Raspberry Buck

The Texas Raspberry Buck came together through a series of four fortunate—and flavorful—events.

It all started with a gifted bottle of Texas whiskey and a bounty of fresh, ripe raspberries. Naturally, I decided to infuse the whiskey with the berries. The result? Smooth, subtly sweet, and surprisingly delicious over ice. But as I sipped, my inner bartender started whispering…Do More.

That’s when the third ingredient of inspiration showed up—a copper mule mug, gifted by another friend and casually left on the kitchen counter. One glance at it and I knew exactly where this was heading – a riff on the classic Moscow Mule.

Is It a Buck or a Mule?

Technically, both terms fit. A Buck refers to any cocktail made with a spirit, citrus juice, and ginger ale or ginger beer. Mule is simply the more recognizable name, thanks to the popularity of vodka’s iconic version. Whether you call it a Buck or a Mule, what matters is that it’s bold, zesty, and endlessly adaptable.

Indian Summer Magic

The final push came from a series of picture-perfect late summer evenings—warm, dry, and golden with that unmistakable evening glow. They don’t come around every year, which makes them all the more special.

Swapping raspberry-infused whiskey into the mule formula was the perfect match for the weather—crisp, refreshing, and just a touch indulgent. Thus, the Texas Raspberry Buck was born: a cocktail built on generosity, creativity, and the slow burn of a summer that doesn’t want to end.

Place a carton of raspberries in a glass, sealable container large enough to hold the berries and whiskey. Gently mash the berries barely enough to break the skins and make them weep. Pour over 750 ml whiskey and seal the container. Rest it in a cool dark place and toggle (turn and shake) the jar after 24 hours. Taste after 48 hours then decant and strain with a coffee filter to remove any solids. Store in a sealable container and refrigerate until ready to use.

Check out my guide to infused spirits for more info.