Holiday Mule Recipes

Steps:

• Fill a 20-ounce cocktail shaker halfway with crushed ice. Add the vodka, lime juice, blood orange juice and grenadine. Put on the lid and shake thoroughly for 15 to 20 seconds so the flavors combine and chill with the ice.
• Add a few ice cubes to a 16-ounce copper Moscow mule mug, if you have one, or a glass. Strain the liquid over the ice cubes. Top up the mug or glass with ginger beer. Garnish with mint sprigs, blood orange slices and Candied Cranberries.
• Place a sheet of parchment paper on a sheet pan.
• Pour 3/4 cup water and 3/4 cup of the sugar into a saucepan, bring to a boil and simmer on a low heat for 3 minutes. Stir to ensure the sugar has dissolved into the water and the result is a syrup consistency.
• Add the cranberries to the pan and stir so they are covered in the syrup. Remove the pan from the heat and stir for 1 minute. Using a slotted spoon, remove the cranberries from the pan and add them to the prepared sheet pan. Allow the cranberries to cool and dry, about 1 hour.
• Pour the remaining sugar into a bowl. Add the cranberries and toss until they are thoroughly coated in the sugar. Store in an airtight container until ready to use.

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.

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.