Got some leftover cranberry jelly? If not, you should probably go get some….
This scrumptiously sweet and kind-of sour cocktail is such a fun way to use up leftover Thanksgiving jelly, but I think it’s a gorgeous festive drink that will last through the rest of the holiday season. Cranberry is definitely still Christmas-y, and just look at the red and green!
I’ve been meaning to post a Moscow Mule recipe for awhile now. I just love them. Last year, a friend came back from her holiday trip home and said she’d discovered her new favorite cocktail: a Moscow Mule. She said they aren’t on any menus, but that bartenders know how to whip them up. So we started ordering them everywhere. And we noticed that in Sacramento, they’re on ALL the menus. Many different versions, too. Ha!
I haven’t met one yet that I dislike.
Here’s the classic recipe for you: 2 oz vodka muddled with mint and lime juice, then fill the glass up with ginger beer. They’re served in gorgeous copper mugs that are definitely going on my wish-list.
A bar down my street, Red Rabbit (I highly recommend if you’re in the Sacramento area!), makes their version with gin – called a Gin Gin Mule. It’s also pretty sweet, I think they add some simple syrup to the mix.
I used vodka since vodka + cranberry is a simple and wonderful pairing.
serves 1
few sprigs mint leaves
1 wedge lime
2 oz vodka
6 oz ginger ale (I used Zevia ginger ale to cut down the sugar and calories, but ginger beer would be great too)
1/4 C canned cranberry jelly
Throw mint in the bottom of a glass, squeeze in the juice from the lime and throw the wedge in. Muddle them up in the glass. In a separate dish, whisk the jelly with the vodka. You want to make sure that you don’t have big chunks of the cranberry jelly left, so whisk whisk away. Then pour the ginger ale in and pour it into your glass. Garnish with some fresh mint
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