Ingredients
- 1/2 cup water
- 1/2 cup sugar
- 2 sprigs rosemary
- 3 ounces cranberry juice
- 1/2 ounce rosemary simple syrup (recipe above)
- 1 ounce vodka
- 6 ounces ginger beer
- Rosemary sprig, for garnish
- Cranberries, for garnish
Chef notes
Meet your new favorite holiday cocktail: the Cranberry-Rosemary Mule. Now, I almost never drink, but sometimes I create a cocktail that is so good that I even drink it! I created this for a dinner party, and I couldn't make them fast enough.
Technique tip: Shake vigorously to chill the cocktail.
Swap option: Use cherry juice instead of cranberry juice.
Preparation
For the rosemary syrup:
1.Combine the water and sugar in a small saucepan.
2.Place over medium heat and stir until the sugar is dissolved.
3.When the mixture barely comes to a simmer, add the rosemary and remove from the heat.
4.Cool to room temperature.
5.Remove the rosemary and refrigerate until ready to use, for up to 2 weeks.
For the cocktail:
1.In a cocktail shaker, combine the cranberry juice, rosemary simple syrup and vodka.
2.Add ice and shake vigorously to chill.
3.Strain into an ice-filled Collins glass.
4.Top with the ginger beer.
5.Garnish with rosemary and cranberries.
