Ginger beer being poured into an ice-filled highball glass with cocktail and fresh rosemary and cranberry garnish.
Photography, Art Direction & Food Styling: Anthony Contrino

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

Prep Time: 5 minutes
Cook Time: 10 minutes
Inactive Time: 2 hours
Servings: 1 Cocktail



  • ½ cup filtered water
  • ½ cup sugar
  • 2 sprigs rosemary


  • 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


  • 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.
Course: Beverages, Cocktails
Author: Anthony Michael Contrino