Holiday Mule
A festive twist on the Moscow Mule with vodka, fiery ginger beer, cranberry juice and lime, served ice cold in a frosted copper mug.
Ingredients
- 50 ml vodka — a crisp, neutral style
- 30 ml pure cranberry juice — unsweetened
- 15 ml fresh lime juice — freshly squeezed
- 120 ml spicy ginger beer — well chilled
- 1 sprig fresh rosemary — for garnish
- 4 fresh cranberries — for garnish
- 1 wedge lime — for garnish
- 1 handful cubed ice — for the mug
Method
- Place a copper mug in the freezer for ten minutes so it builds a proper frost on the outside.
- Fill the chilled mug to the top with cubed ice.
- Pour over the vodka, cranberry juice and lime juice, then stir briefly with a bar spoon.
- Top up with cold ginger beer, pouring slowly down the side of the mug to preserve the lively fizz.
- Clap the rosemary sprig between your hands to release its oils, then tuck it into the mug with the cranberries and lime wedge.
How to serve
- Glassware
- Frosted copper mug
- Serve temperature
- Ice cold
- Garnish
- Rosemary, cranberries and lime wedge
The Moscow Mule has spent decades earning its place in the cocktail canon, and the Holiday Mule simply gives it a winter coat. Cranberry juice adds tartness and a festive ruby hue, while rosemary turns the rim of the copper mug into a tiny aromatic wreath. It is one of the easiest party cocktails to make, which is exactly why it works so well when the kitchen is already full.
A drink built around temperature
The whole point of a Mule is the contrast between fiery ginger and icy chill. A copper mug is not just for looks; the metal conducts cold quickly so the drink stays bracing for longer. Even a short stint in the freezer before serving makes a noticeable difference, and a generous fill of cubed ice keeps the dilution gentle.
Ginger beer worth buying
Ginger beer is the loudest voice in this cocktail, so it pays to choose one with backbone. A properly spicy bottling with real ginger heat balances the tart cranberry and lime far better than a sweet, soft-drink style. Open the bottle right before pouring and top the mug slowly to keep the fizz lively in the glass.
Easy to batch for a crowd
For a party, mix the vodka, cranberry juice and lime in a jug ahead of time and keep it chilled in the fridge. Hand the chilled jug to a willing helper with a stack of mugs, a bowl of ice and a couple of bottles of ginger beer, and the cocktail station basically runs itself for the rest of the evening.
Frequently asked questions
Does it have to be served in a copper mug?
A copper mug keeps the drink colder for longer and is part of the Mule tradition, but a tall highball works perfectly well. The drink itself does not change, only the theatre.
Which ginger beer is best?
Choose a spicy, properly fizzy ginger beer rather than a mild ginger ale. The heat of the ginger is what gives the cocktail its trademark kick and balances the tart cranberry.
Can I use flavoured vodka?
A cranberry or citrus vodka adds an extra festive layer, but the cocktail is already plenty flavourful with a clean neutral vodka. Avoid anything sweetened, as it will tip the balance.
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