A festive twist on the old favorite, Moscow Mules. The copper mugs are a must!

Makes 1 serving


2 ounces (60 ml) unsweetened cranberry juice
3 ounces (90 ml) ginger beer
1 1/2 ounces (45 ml) spiced rum
1 ounce (30 ml) simple syrup
Ice, for serving


12 ounces (350 ml) fresh cranberries
1/2 cup (120 ml) simple syrup
1/2 cup (100 g) granulated sugar


Line a baking sheet with aluminum foil. Place a wire cooling rack on top of the lined baking sheet, and set aside.

In a large bowl, measure in the simple syrup. Toss the cranberries in the simple syrup, removing them with a slotted spoon, then place on the wire cooling rack.

Refrigerate for 30 minutes, or until the berries are sticky. When the berries are sticky, measure the sugar into a large bowl. Toss the cranberries in the sugar until coated, then transfer back to the wire cooling rack. Coat all the cranberries, then refrigerate for an additional hour before using.

To assemble the Mules, place a handful of ice in a copper mug

Combine the cranberry juice, ginger beer, rum and simple syrup in a cocktail shaker. Shake until combined, then pour over ice.

Serve with sugared cranberries as garnish, and enjoy immediately.