Best Holiday Mule Recipes

Holiday Mule Mocktail image

Provided by Buckwheat Queen

Time 45m

Yield 2

Number Of Ingredients 10

1 cup white vinegar
1 cup water
1 cup white sugar
1 cup fresh cranberries
2 pods cardamom, crushed
4 whole allspice berries, cracked
¼ (1 inch) piece cinnamon stick
ice cubes
8 fluid ounces ginger beer (such as Fentimans)
2 fluid ounces club soda

Steps:

Combine vinegar, water, and sugar in a saucepan over medium-high heat. Add cranberries, cardamom pods, allspice berries, and cinnamon stick; bring to a boil. Stir and cover until cranberries begin to pop, 5 to 10 minutes. Stir again, being careful that cranberries do not burn you as they pop. Reduce heat and simmer until sugar has dissolved and cranberries have released their juice, about 10 minutes.
Remove from heat and allow to steep for 15 minutes. Strain into a container, seal, and refrigerate. Discard pulp.
Fill 2 highball glasses halfway with ice. Add 1 fluid ounce cranberry shrub, 4 fluid ounces ginger beer, and 1 fluid ounce club soda to each glass. Stir well.

Nutrition Facts : Calories 465.7 calories, Carbohydrate 119.9 g, Fat 0.2 g, Fiber 2.5 g, Protein 0.3 g, Sodium 8.6 mg, Sugar 115.1 g

Holiday Mule image

Provided by Kardea Brown

Categories beverage

Time 1h

Yield 6 drinks (plus extra infused rum)

Number Of Ingredients 7

2 sprigs rosemary, plus more for garnish
4 cups white rum
1 cup sugar
1 3-inch piece fresh ginger, peeled
Pure maple syrup and turbinado sugar, for rimming the cups
2 cups Cheerwine Holiday Punch (or other cherry soda)
Lime slices and frozen cherries, for garnish

Steps:

Make the rosemary-infused rum: Place a sprig of rosemary in each of two 16-ounce mason jars. Pour 2 cups rum into each jar and close tightly. Let infuse for 2 to 3 days at room temperature.
Make the ginger syrup: In a small pot over medium heat, combine the sugar, ginger and 1 cup water. Bring to a boil, then reduce the heat and simmer, stirring, until the sugar is dissolved, about 5 minutes. Let cool 20 minutes, then strain. (You can also skip this step and use store-bought ginger syrup.)
Mix each drink individually: Rub the rim of a copper cup with maple syrup, then dip in turbinado sugar. Fill a cocktail shaker with 1/4 cup ice. Add 1/4 cup rosemary-infused rum, 1/4 cup ginger syrup and 1/3 cup punch or soda. Stir, then add ice to the copper cup and pour in the drink. Squeeze a few lime slices into the drink, then garnish with a rosemary sprig, cherries and a slice of lime.