A festive spin on the usual version, this Easy Cranberry Moscow Mules is perfect for the holidays!
Alright, by now you guys know that I love a good Moscow Mule! It’s actually one of Ara’s drinks of choice when we’re out so by default I’ve taken it upon myself to make them. And while it’s maybe more of a summer drink, it’s easy to make it a little more festive for the holidays.
In case you’re not familiar with a Moscow Mule, it’s a cocktail primarily made with ginger beer, lime juice and vodka. They’re served in Copper Cups (although they’re generally not lined with copper- geek fact, but copper and acidic elements don’t mix well so your cup can’t be 100 percent copper. The more you know!)
I’ve grown accustomed to changing up the ingredients- I mean I hope you’ve had a chance to try my Citrus Moscow Mule by now!
Anyways, these easy Cranberry Moscow Mules are just perfect for parties or even as a little cocktail for yourself. What I love about Ginger Beer is that the cans we usually get are adorable and perfect for just two cocktails. We love the ones from Fever-Tree, they’re so cute for a bar cart too!
Here’s what I’m including in this version
- Cranberry Juice
- Ginger Beer
- Rosemary Simple Syrup
- Rosemary and Sugared Cranberries as garnish
Simple but delicious! Rosemary Simple Syrup is a great mixer for cocktails this time of year so you can use it for other drinks as well.
Hope you have a chance to try out this version! Let me know what you think!
Cranberry Moscow Mules
- 4 ounces ginger beer
- 3 ounces cranberry juice
- 2 ounces vodka
- 1 ounce rosemary simple syrup
- juice of 1/2 lime
- crushed ice
- rosemary and or sugared cranberries for garnish
Rosemary Simple Syrup
- 1/2 cup sugar
- 1/2 cup water
- 2-3 sprigs rosemary
- Place crushed ice in copper mug
- In a cocktail shaker filled with ice, add juice, vodka, simple syrup, juice of 1/2 lime and ginger beer. Stir or shake.
- Strain into copper mug. Garnish with extra rosemary and cranberries
Rosemary Simple Syrup
- Add sugar and water into small saucepan. Turn on medium heat and stir until sugar dissolves. Add in rosemary sprigs and bring to a boil. Reduce heat to low and let simmer for 15 minutes. Strain liquid into a glass container.