Cranberry Kentucky Mule Recipes

SPICED CRANBERRY MULE

Steps:

• Muddle two large mint leaves in the bottom of a Moscow Mule mug or tumbler.
• Fill mug with ice.
• Pour in vodka, spiced simple syrup, and ginger ale and stir gently.
• Garnish with Sugar & Spice Cranberries and mint leaves.

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.

CRANBERRY KENTUCKY MULE

Steps:

• Smash nub of ginger with the back of your knife. Add ginger to a small sauce pot with the cranberry juice. Heat over high heat until the mixture boils. Reduce to a simmer (low heat) and simmer gently for 20 minutes. Remove the pan from heat, allow the juice to cool, and pour reduced cranberry juice through a strainer to strain out the ginger.
• Fill two whiskey glasses with ice. Pour half of the reduced cranberry juice into each glass. Pour 1.5oz of bourbon into each glass. Fill each glass to the top with ginger beer.
• Gently stir each cocktail with a spoon and garnish with candied ginger, if desired, and serve!

CRANBERRY-ORANGE MULE

Steps:

• For the cranberry vodka: Combine the cranberries, sugar, orange peel and 1/4 cup water in a medium saucepan and bring to a boil over high heat. Cook until the cranberries soften and pop, about 5 minutes.
• Pour the vodka into a large heatproof jar, then add the cranberry mixture. Let sit at room temperature for at least 3 days or up to 1 week. Strain and chill in the refrigerator before using.
• For the cranberry-orange mule: Mix together the ginger beer, cranberry vodka, lime juice and orange slices in a pitcher. Serve over crushed ice and garnish with skewers of Sugared Cranberries.
• Combine the granulated sugar and 1 cup water in a saucepan. Bring to a boil and cook until the sugar is dissolved. Add the cranberries and weight with a plate to submerge. Cover the pot and refrigerate for at least 8 hours and up to 48 hours. Strain the cranberries, reserving the syrup. (Refrigerate leftover syrup in an airtight container for up to 1 month.)
• Spread the superfine sugar on a baking sheet and toss the cranberries in the sugar. Refrigerate on the baking sheet, uncovered, for 1 hour. Toss again in the sugar before transferring to an airtight container. Refrigerate until ready to serve.

CRANBERRY MULE

Steps:

• Make the Whole-Berry Cranberry Simple Syrup: Stir together sugar, cranberries, lime zest, and 2 tablespoons water in a small saucepan. Cook over medium-high, stirring constantly, until cranberries just start to burst, about 5 minutes. Remove from heat; let cool completely. Refrigerate, covered, until cold, at least 1 hour and up to 1 week.
• Make the cocktail: Fill a 12-ounce glass with ice cubes. Stir in vodka, lime juice, ginger beer, and 3 tablespoons cranberries and syrup from Whole-Berry Cranberry Simple Syrup. Garnish with lime rounds.