The Cranberry Moscow Mule is a seasonal twist on the beloved classic, bringing a burst of tartness and a splash of festive color. I love how the bright cranberry flavor cuts through the zingy ginger and smooth vodka, making each sip lively and refreshing. It’s perfect for gatherings or just a cozy night in when you want something a little different.
What drew me to this recipe was how easily it transforms the usual into something special without much fuss. The vibrant red hue makes it visually appealing, and the cranberry’s natural sweetness balances the spice of the ginger beer. It’s a drink that feels both nostalgic and surprisingly new, especially when served in a chilled copper mug.
Why This Mule Keeps Calling Me Back
The Cranberry Moscow Mule is a reminder that simple ingredients can surprise with their harmony. Every sip carries a burst of tart cranberry that awakens the senses, balanced perfectly by the spicy ginger. It’s a drink that feels festive yet familiar, perfect for those cozy nights when I want something special but easy. Returning to this recipe feels like reconnecting with a familiar friend who always brings a little cheer.
Key Ingredients for Cranberry Mule
- Fresh Cranberries: I love the burst of tartness they add; fresh and juicy, they make the drink feel lively. Skip if out of season, but frozen works in a pinch.
- Ginger Beer: That spicy, effervescent kick is essential. Opt for a good quality, less sweet version to balance the tart cranberry. The crackle when pouring is a nice touch.
- Vodka: A neutral base that lets the cranberry shine. Use a smooth, clean vodka—no need for anything fancy, but avoid harsh spirits.
- Lime Juice: Freshly squeezed lime brightens everything up with its zesty aroma. Skip bottled lime if possible, for that sharp, fresh punch.
- Cranberry Syrup: A sweet, slightly tangy syrup that deepens the cranberry flavor. Make your own or use a good-quality store-bought — just watch for added sugars.
- Ice Cubes: Chilled, chunky ice keeps the drink icy and refreshing. Crushed ice melts faster and dilutes the drink slightly, which can be good or bad.
- Copper Mug: That cool, metallic shimmer keeps the drink icy longer and adds a rustic touch. If you don’t have one, a tall glass works too.
Tools for a Perfect Cranberry Mule
- Cocktail shaker: To blend the vodka, cranberry syrup, and lime juice smoothly, ensuring a chilled, well-mixed drink.
- Muddler: To gently mash fresh cranberries and lime slices, releasing their vibrant juices and aromas.
- Measuring jigger: To accurately measure spirits and syrups, keeping the balance just right.
- Strainer: To catch cranberry pulp and ice shards when pouring into the mug, for a clean sip.
- Copper mug: To serve the mule in its traditional vessel, keeping it icy and adding rustic charm.
- Ice scoop: To easily transfer large ice cubes into the shaker or mug without melting too fast.
- Gather your tools: muddler, shaker, strainer, and a tall copper mug. Chill the mug in the freezer for extra icy presentation.
- In a small bowl, muddle a handful of fresh cranberries with a squeeze of lime until juicy and slightly smashed, about 30 seconds. Smell the bright citrus and tart berries.
- Fill the shaker with ice, about three-quarters full. Add 2 oz vodka, 1 oz cranberry syrup, and the muddled cranberries with lime.
- Shake vigorously for about 15 seconds until the outside of the shaker feels cold and frosty. You should hear a crackle, and the mixture will be well chilled.
- Strain the mixture into the chilled copper mug, catching any pulp with the strainer. Top with more ice if needed, leaving room for the ginger beer.
- Slowly pour 3 oz ginger beer over the top. Listen for the crackle and watch the fizzy bubbles rise. Gently stir to combine.
- Garnish with a few fresh cranberries and a lime wedge. Feel the coolness of the mug and enjoy the vibrant aroma before taking your first sip.
- Serve immediately to enjoy the crisp, tart, and spicy balance that makes this mule so refreshing. The cranberry’s oozy, jewel-like color should shimmer invitingly.
Cranberry Moscow Mule
Ingredients
Equipment
Method
- Place a handful of fresh cranberries in the muddler and squeeze in a splash of lime juice. Gently mash and muddle for about 30 seconds until the berries release their juice and the mixture smells bright and citrusy.
- Fill your cocktail shaker about three-quarters full with ice. Add the muddled cranberries mixture, along with 2 oz of vodka and 1 oz of cranberry syrup.
- Shake vigorously for about 15 seconds, until the outside of the shaker feels cold and frosty, and you hear a slight crackle as the ingredients mix well.
- Place a strainer over your chilled copper mug and pour the mixture through, catching any pulp or berry bits. Fill the mug with fresh ice if needed, leaving space for the ginger beer.
- Slowly pour 3 oz of chilled ginger beer into the mug over the mixture. Listen to the fizzy bubbles rise and watch the drink sparkle with effervescence.
- Gently stir the drink with a spoon or straw to combine the flavors, taking care not to lose too much of the carbonation.
- Garnish with a few fresh cranberries and a lime wedge on the rim of the mug for a festive touch. Feel the coolness of the copper mug and enjoy the vibrant aroma.
- Serve immediately, savoring the crisp tartness of the cranberries balanced with spicy ginger and smooth vodka. Take in the bubbles and the bright red color of your cocktail before taking your first sip.
Hi, I’m Jonny Andrew Miller, the cook, taster, and slightly messy mind behind Bite & Boom. I live in Austin, Texas, a city that smells like barbecue smoke, fresh tortillas, and late-night tacos if you wander long enough. It suits me.
