Christmas Moscow Mule

Servings: 2

Sugar Coated Garnishes and Rosemary Simple Syrup

• 1/2 cup water
• 1/2 cup sugar, plus 1/3 cup
• 1/2 cup cranberries, fresh
• 2-4 sprigs rosemary, fresh, plus 2 tbsp removed from stems

Christmas Moscow Mule

• 4 ounces vodka
• 2 ounces rosemary simple syrup
• 6 ounces cranberry juice
• 1 ounce lime juice
• 6-12 ounces ginger beer (or enough to top off each glass)
• sugar coated cranberries and rosemary

Sugar Coated Garnishes and Rosemary Simple Syrup

1. Start by making the sugar coated cranberries and rosemary (if desired). In a small saucepan, add water and 1/2 cup sugar and bring to a boil, stirring until sugar is just melted and bubbling. Remove from heat and let cool for 5-10 minutes. Drop cranberries and sprigs of rosemary into simple syrup the remove with a slotted spoon, spreading them out on a wire rack for about 25-30 minutes. Reserve leftover simple syrup.
2. While cranberries and rosemary sprigs are drying, add 2 tbsp of fresh rosemary to saucepan with simple syrup, return to a boil, then simmer over low heat for 5-10 minutes. Remove rosemary and set rosemary simple syrup aside.
3. Add remaining 1/3 cup sugar to a shallow plate, and gently roll each cranberry and drag each rosemary sprig through the sugar until they're coated.

Christmas Moscow Mule

1. Add vodka, rosemary simple syrup, cranberry juice, and lime juice to a cocktail shaker filled with ice. Shake well and strain into a copper mug filled with ice. Top with ginger beer.
2. Garnish with additional cranberries and sugar coated garnishes.

Prep Time: 1 hour

Cook Time: 15 minutes

Total Time: 1 hour 15 minutes