Winter Mule Recipe

Make spiced honey syrup

In a small saucepan combine 2 tablespoons honey and 2 tablespoons water. Add 4 whole cloves and 1 star anise. Warm over low heat, stirring until honey dissolves and mixture is fragrant (about 3–4 minutes). Do not boil. Remove from heat and let steep for 10 minutes. Strain out spices and cool. This yields roughly 1.5–2 ounces of spiced honey syrup; measure 0.5 oz per cocktail and refrigerate remaining syrup up to 10 days.

Prepare garnish

If using rosemary, gently slap a sprig between your palms to release oils. Thread 6–8 fresh cranberries onto a cocktail pick if using. Slice a lime wheel or cut into a wedge for each drink. Chill copper mugs or highball glasses if available.

Fill a copper mug or highball glass with ice (crushed ice gives a colder, slushier mouthfeel; cubes give a longer-lasting chill).

Add 2 oz vodka, 0.5 oz ginger liqueur (or 0.5 oz ginger syrup plus a dash of aromatic bitters if you prefer), 0.5 oz fresh lime juice, 1 oz cranberry juice, and 0.5 oz spiced honey syrup into the glass over the ice.

Stir gently with a bar spoon to combine ingredients and chill the mixture (about 6–8 gentle rotations).

Top with approximately 3 oz chilled ginger beer. Give one gentle short stir to integrate but preserve carbonation.

Garnish with a rosemary sprig tucked into the drink so it rests against the rim, a lime wheel on the edge, and the cranberry skewer. For a fragrant finish, briefly torch the rosemary tip (optional) to release oils, or clap it again before placing it in the drink.

Serve immediately with a straw. Recommend one cocktail per serving.