Cranberry-Rosemary Moscow Mule
Spicy-sparkling mule sweetened with a jalapeño–rosemary–cranberry syrup.
Instructions
- Directions for Simple Syrup: Add jalapeño, rosemary, cranberries, sugar, and water to a medium size saucepan on medium heat. Bring to a light boil, covered; cook 6 to 7 minutes, or until the cranberries open up. Press the cranberries with the back of a large spoon to release the juices, lower the heat, and cook an additional 5 minutes. Strain out the liquid and cool (solids may be reserved for sauce).
- Directions for Moscow Mule: Shake vodka and 2.5 ounces of the syrup in a shaker with ice. Pour into a tall glass and top with the ginger beer. Garnish with rosemary sprig and a few cranberries.
