Cranberry Rosemary Mule / by Anthony Michael Contrino

Meet your new favorite holiday cocktail: The Cranberry Rosemary Mule. Now, i almost never drink, but sometimes I create a cocktail that is so effing good that I even drink it! I created this for a dinner party and I couldn’t make them fast enough. Typically you’d serve this in a copper mule cup, but I am ADDICTED to my Wintersmith Ice Making System and wanted to show off my crystal-clear collins cubes!

CRANBERRY ROSEMARY MULE / MAKES 1 COCKTAIL

3 ounces cranberry juice

1/2 ounce rosemary simple syrup, recipe follows

1 ounce vodka

6 ounces ginger beer

Rosemary sprig, for garnish

Cranberries, for garnish

In a cocktail shaker, combine the cranberry juice, rosemary simple syrup and vodka. Add ice and shake vigorously to chill. Pour into an ice-filled collins glass. Top with ginger beer, to taste. Garnish with rosemary and cranberries.

ROSEMARY SIMPLE SYRUP / MAKES APPROXIMATELY 1 CUP

1/2 cup filtered water

1/2 cup sugar

2 sprigs rosemary

Combine the water and sugar in a small saucepan. Place over medium heat and stir until the sugar is dissolved. When the mixture barely comes to a simmer, add the rosemary and remove from the heat. Cool to room temperature. Remove the rosemary and refrigerate until ready to use, for up to 2 weeks.