Cranberry Rosemary Mule

Meet your new favorite holiday cocktail: The Cranberry Rosemary Mule. Now, I almost never drink, but sometimes I create a cocktail that is so effing good that I even drink it! I created this for a dinner party and I couldn’t make them fast enough. Typically you’d serve this in a copper mule cup, but I am ADDICTED to my Wintersmith Ice Making System and wanted to show off my crystal-clear Collins cubes!

Cranberry Rosemary Mule
Ingredients
FOR THE ROSEMARY SIMPLE SYRUP:
- ½ cup filtered water
- ½ cup sugar
- 2 sprigs rosemary
FOR THE COCKTAIL:
- 3 ounces cranberry juice
- ½ ounce rosemary simple syrup, recipe follows
- 1 ounce vodka
- 6 ounces ginger beer
- Rosemary sprig, for garnish
- Cranberries, for garnish
Instructions
- MAKE THE ROSEMARY SIMPLE SYRUP. In a small saucepan, combine the water and sugar.
- Place over medium heat and stir until the sugar is dissolved.
- When the mixture barely comes to a simmer, add the rosemary and remove from the heat.
- Cool to room temperature.
- Remove the rosemary and refrigerate until ready to use, for up to 2 weeks.
- MAKE THE COCKTAIL. In a cocktail shaker, combine the cranberry juice, rosemary simple syrup and vodka.
- Add ice and shake vigorously to chill.
- Pour into an ice-filled highball glass.
- Top with ginger beer, to taste.
- Garnish with rosemary and cranberries.