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Cranberry-Rosemary Mule

COOK TIME
5 mins
PREP TIME
10 mins
SERVINGS
1
RATE THIS RECIPE
(4)
Anthony Michael Contrino
COOK TIME
5 mins
PREP TIME
10 mins
SERVINGS
1
RATE THIS RECIPE
(4)

Ingredients

Rosemary Simple Syrup (makes about 1 cup)
  • 1/2 cup water
  • 1/2 cup sugar
  • 2 sprigs rosemary
  • Cocktail
  • 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.