Ginger And Cranberry Mule Recipes

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 MOSCOW MULE

Steps:

• Fill a copper mug with ice.
• Add cranberry juice, vodka and lime juice and stir to combine.
• Top with Ginger beer.
• Garnish with whole fresh cranberries and a lime.

GINGER CRANBERRY MOSCOW MULE

Steps:

• Add ice to a Moscow Mule mug or cocktail glass. In a pint glass, dissolve Pique Ginger Digestion Elixir in cranberry juice. Add vodka and lime juice. Stir and pour over ice. Top with ginger beer. Garnish with rosemary, cranberries and lime.

GINGER AND CRANBERRY MULE

Steps:

• Fill 3/4 full 2 highball glasses with crushed ice.
• Divide the vodka and cranberries between the glasses.
• In a mixing glass, mix together the ginger beer and cranberry juice and pour over the vodka.