Melanie Jackson
@me_ja
Cranberry Ginger Mule
A refreshing twist on the classic Moscow Mule, this Cranberry Ginger Mule combines the tartness of fresh cranberries with the zing of ginger beer and a hint of lime. Perfect for festive gatherings or a cozy night in, this cocktail is both delicious and visually appealing, garnished with rosemary and cranberries.
Details
- Cuisine:caribbean
- Meal Type:snack
- Difficulty:medium
- Estimated Cost:N/A
- Occasion:party
- Ingredients:10
- Views:5
Recipe Information
- Prep time20 min.
- Cook time15 min.
- Total time35 min.
- Servings2
Ingredients
- 1 cup
- 1/2 cup
- 1/2 cup
- 1 ounce
- as needed
- 1 (12 ounce) bottle
- 4 ounces
- 2
- 2
- 4
Cooking Instructions
Follow our step-by-step guide on how to make Cranberry Ginger Mule.
Step 1
In a saucepan, combine the chopped cranberries, water, and sugar. Cook over low heat, stirring frequently, until the cranberries are soft, about 15 minutes.
Step 2
Strain the mixture through a fine-mesh sieve, pressing the pulp to extract as much liquid as possible. Allow the syrup to cool to room temperature for about 20 minutes, then cover and refrigerate for 20 to 30 minutes.
Step 3
In two copper mugs or collins glasses, pour 1 tablespoon of the cooled cranberry syrup and 1/2 ounce of lime juice into each glass. Fill with ice.
Step 4
Divide the ginger beer and vodka evenly between the two glasses. Stir gently with a cocktail stirrer to combine.
Step 5
Garnish each drink with a lime wheel, a sprig of rosemary, and a few fresh cranberries. Serve immediately.