It’s time for festive holiday cocktails. Are you ready? I totally am. I’m not much of a drinker unless it’s red wine, a mule, or the occasional hoppy IPA. These are SO delicious. Dangerously delicious actually. I used cranberry juice, sweet pear nectar (it’s like pear juice but pulpy and thick!), a touch of lime juice, and spicy ginger beer. Then I garnished them with beautiful sugared cranberries..they look like snow covered sparkly balls! SO so pretty. I want to decorate my house with them.
These are incredibly easy to make. No cocktail shaker required, no simple syrup required. Just a few ingredients and some copper mugs if you have them! I think half of the appeal of a mule is the copper mug, am I right?!
I made these for Thanksgiving yesterday and they were such a hit. I always love making a festive cocktail for each holiday. They make the day extra special and fun.
These would be great to entertain with also! I’m definitely making these on Christmas.
I think these would be great to help recover from Black Friday shopping..is anyone going? I’m definitely not one of those get up early at the crack of dawn people. I did it once…and I’ll never go again. Too many crazies and the sales aren’t even that great, in my opinion.
I may go to the mall later just to look, but you can count on me sleeping in, getting a workout in, and making a Thanksgiving leftover breakfast sandwich.
- For the MULE:
- 2 ounces vodka
- ½ ounce lime juice
- 1 ounce cranberry juice
- 2 ounces pear nectar (I found it in the juice aisle. It's a thicker, pulpy pear juice)
- 3 ounces ginger beer
- lime slices for garnish
- pear slices for garnish
- sugared cranberries for garnish
- For the SUGARED CRANBERRIES:
- 1 (12 ounce) bag of fresh cranberries
- ½ cup of water
- 1½ cups granulated sugar, divided
- Fill a mule mug or glass with ice. Add the vodka, lime juice, cranberry juice, and pear nectar. Top with ginger beer and stir to combine. Add pear slices, sugared cranberries, and a slice of lime to garnish.
- To make the sugared cranberries, bring water and ½ cup of the sugar to a boil. Once boiling, stir for thirty seconds until dissolved. Remove from heat and stir in the cranberries. Stir until completely coated, then transfer to a wire rack to dry. Let dry for an hour, then roll in the remaining sugar, working in batches. Transfer back to the rack, and let dry for an additional hour. Store in a cool, dry place.