Spiced Cranberry Mule Recipe By Tasty

Steps:

• Arrange 50 2-ounce (¼ cup) plastic cups on 2 baking sheets in a single layer.
• Make the cranberry gelatin: Add 6 cups (1.5 liters) of cranberry juice and the rosemary to a medium pot. Bring to a boil over high heat, then reduce the heat to medium-high and simmer rapidly until reduced in volume by half, 10-15 minutes.
• While the juice is reducing, whisk together the remaining cranberry juice, lemon juice, and gelatin in a medium heatproof bowl. Let sit for 5 minutes.
• Once the cranberry juice has reduced by half, strain into a 4-cup (960 ml) heatproof measuring cup, discarding the rosemary.
• Pour 2½ cups (600 ml) of the reduced cranberry juice over the gelatin mixture and whisk vigorously to combine and dissolve the gelatin. Check to ensure the gelatin is dissolved by dipping a fingertip in the liquid and rubbing it against your thumb--it should feel slippery and free of granules. Add the vodka and whisk vigorously to incorporate
• Carefully pour 2 scant teaspoons of the cranberry mixture into each cup. You should have about 2 cups (480 ml) of the cranberry liquid left. Transfer the pans to the freezer and freeze the cups until the bottom layer is completely set, about 10 minutes.
• Make the Moscow mule gelatin: Add ½ cup (120 ml) of lime juice and ½ cup (120 ml) of ginger beer to a medium heatproof bowl. Sprinkle the gelatin over the liquid and whisk to combine. Set aside.
• In a small saucepan over medium heat, warm the remaining 2 ½ cups (600 ml) of ginger beer and honey until simmering.
• Pour over the gelatin mixture and whisk thoroughly to dissolve the gelatin. Check to ensure the gelatin is dissolved by dipping a fingertip in the liquid and rubbing it against your thumb--it should feel slippery and free of granules. Add the remaining ½ cup lime juice, the vodka, and mint and whisk vigorously until incorporated.
• Pour 2 teaspoons of the Moscow mule mixture over the cranberry layer in each cup. You should have about 2 cups (480 ml) of the mule mixture left. Return the pans to the freezer until the second layer is completely set, about 10 minutes.
• Repeat with the remaining cranberry mixture and freeze for 10 minutes more, until set.
• Finish with the remaining Moscow mule mixture, then refrigerate for 2-3 hours, until the gelatin is completely firm.
• Once the shots are completely firm, cover the cups with the lids. On a large platter, arrange the shots in layers to resemble the shape of a Christmas tree by double stacking each shot and placing 13 stacks in a circle as the bottom layer, 7 stacks as the next layer, 4 stacks as the third layer, and the final stack on top.
• Serve the shots garnished with sugared cranberries and mint sprigs, if desired.
• Enjoy!