Ingredients
Scale
- 2 oz 100% cranberry juice (unsweetened)
- 1/2 oz fresh lime juice (about half a lime)
- 1/2 oz simple syrup (or maple syrup for a warmer flavor)
- 4–6 oz high-quality non-alcoholic ginger beer
- 1/2 cup crushed ice
- Fresh cranberries for garnish
- A sprig of fresh mint or rosemary
- A lime wheel
Instructions
- Start by gathering your glassware. While a traditional copper mug is the gold standard for a mule because it keeps the drink incredibly cold, a highball glass works perfectly fine. If you want an extra touch of elegance, place your mug or glass in the freezer for 10 minutes before you begin. Prepare your garnishes now so they are ready to go—slice your lime into thin wheels and pick out the brightest, firmest cranberries from the bag.
- In your chilled glass or mug, pour in the cranberry juice, fresh lime juice, and simple syrup. Use a long bar spoon to stir these ingredients together until they are well combined. Fill the glass to the brim with crushed ice. Crushed ice is essential here because it creates more surface area, chilling the drink instantly and providing that classic mule texture. Slowly pour the ginger beer over the ice, allowing the bubbles to rise and naturally mix with the cranberry base.
- Give the drink one very gentle stir to incorporate the ginger beer without losing the carbonation. Top off with a little more ice if needed. For the “plating” of the drink, thread three fresh cranberries onto a cocktail pick and rest it across the rim. Slap a sprig of fresh mint against your palm to release its aromatic oils and tuck it into the ice next to a lime wheel. Serve immediately while the bubbles are at their peak.
- Cook Time: 5 minutes