A classic Christmas Moscow Mule with a delicious and festive twist, this cocktail is perfect for spreading holiday cheer at your next gathering or sipping fireside. Slightly sweet and slightly tangy, this drink is easy to whip up with just a few ingredients. Serve in copper mugs garnished with fresh cranberries and rosemary sprigs!

Christmas Moscow Mule Ingredients

The beauty of this cocktail (besides the gorgeous garnish) is how simple it is to whip up with just a few ingredients! Don’t forget to serve your cocktail in copper mug!

Cranberry Vodka: Deep Eddy’s cranberry vodka really kicks this cocktail up a notch and is what I recommend.
Lime Juice: Fresh squeezed.
Rosemary Simple Syrup: See below for recipe. Adjust your drizzle depending on how sweet you like your cocktails.
Ginger Beer: You can use regular or diet.
Garnishes: Also, I love a garnish — especially for holiday cocktails. If you do too, go wild with it! Add in tons of cranberries, rosemary, and your squeezed limes. It’s these details that make the mule so much more festive.

Tools

Rosemary Simple Syrup

This rosemary-infused simple syrup is easy to make and really brings the holiday vibes to this cocktail.

Ingredients

1 cup water
1 cup sugar
3 rosemary sprigs

To make the syrup: Add 1 cup boiling water to 1 cup sugar and 3 rosemary sprigs and stir continuously until the sugar dissolves completely, then chill until cool. Discard rosemary sprigs. Store syrup in the refrigerator for up to 3 weeks. HERE is the glass jar I use!

Don’t forget to check out my step by step instructions in my Christmas Moscow Mule REEL!

Christmas Moscow Mule

Ingredients

2 oz cranberry vodka
1/2 oz lime juice, fresh squeezed
1/4-1/2 oz rosemary simple syrup (depending on sweet preference)
4-6 oz ginger beer
cranberries (for garnish)
rosemary (for garnish)

Instructions

In a cocktail shaker, add cranberry vodka, rosemary simple syrup, and lime juice. Shake well.
Pour in a copper mug filled with ice and top with ginger beer.
Garnish with fresh cranberries, lime wedge, and rosemary sprigs.

Notes

To make the rosemary simple syrup: Add 1 cup boiling water to 1 cup sugar and 3 rosemary sprigs and stir continuously until the sugar dissolves completely, then chill until cool. Discard rosemary sprigs. Store syrup in the refrigerator for up to 3 weeks.