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Cranberry-Rosemary Mule
Anthony Michael Contrino
print recipe
Rating:
4.75 (4 rated)
Cook time:
Prep time:
Servings:
1

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.

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

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.