Christmas Mules Recipes

YULE MULE

Steps:

• In a cocktail shaker filled with ice, shake together the vodka, lime juice and cranberry juice.
• Fill two copper mule mugs or old-fashioned glasses with ice. Strain half of the cocktail into each glass.
• Top each glass with ginger beer. Garnish with cranberries and a sprig of rosemary. Serve immediately.

THANKSGIVING MULES

Steps:

• Put the dried cranberries in a small bowl and add enough simple syrup to cover. Let soak until slightly softened, about 1 hour. Meanwhile, chill 4 copper mule mugs in the freezer.
• For each drink, combine 1 1/2 ounces vodka, 1 ounce each orange juice and cranberry juice and 1/2 ounce simple syrup in a cocktail shaker filled with large ice cubes and shake vigorously. Add 1 ounce ginger beer, seal the shaker again and gently twist the shaker back and forth once (this will combine the drink without making the ginger beer go flat). Strain into a chilled copper mule mug and fill with fresh ice. Garnish with a few of the soaked cranberries.

THE KRANK'S CARIBBEAN MULE

Steps:

• Combine chopped cranberries, water, and sugar in a saucepan over very low heat. Cook, stirring frequently, until the cranberries have completely softened, about 15 minutes.
• Strain the mixture through a fine-mesh sieve, gently pressing the pulp to extract their liquid. Let the syrup cool to room temperature, about 20 minutes. Cover and put in the refrigerator before use, 20 to 30 minutes.
• Pour 1 tablespoon cooled cranberry syrup and 1/2 ounce lime juice into two copper mugs or collins glasses. Add ice. Pour in equal amounts of ginger beer and vodka to each. Stir with a cocktail stirrer. Garnish with a lime wheel, rosemary sprig, and cranberries. Serve immediately.

CRANBERRY MULE CHRISTMAS TREE SHOTS 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!