A classic mule (a.k.a. a buck) is made with ginger beer, lime juice, and whatever spirit your heart desires—most commonly vodka. This big-batch, low-alcohol version borrows the same winning combination of flavors but swaps out the booze for a sweet and spicy caramelized maple syrup with plenty of tart cranberry juice. The duo tints the ginger beer a precious garnet hue and adds a subtle sweetness that tames the fiery ginger beer, creating a delightful drink that hits all the right notes. Garnishing with cranberries (fresh or frozen work here), lime rounds, and a few festive sprigs of rosemary creates a drink that’s sure to get the party started. For those looking for something a bit boozier, top each serving with a shot (1½ oz.) of vodka or other spirit of your choice.
If you can’t get your hands on cranberry cocktail feel free to use 100% cranberry juice in its place. The drink will be a touch tarter and slightly less sweet, but you can add additional maple syrup if desired.
Recipe information
Total Time
15 minutes
Yield
6–8 servings
Ingredients
Preparation
Step 1
Bring three 3" cinnamon sticks, 3 star anise pods, and ¾ cup pure maple syrup, preferably dark, to a boil in a small high-sided saucepan over medium-high heat. Cook, stirring occasionally, until syrup darkens in color, large, thick bubbles form, and mixture is fragrant, 6–8 minutes. Carefully and slowly add 1 cup water (it will steam quite a bit, so stand back). Return mixture to a boil and cook, stirring occasionally, until syrup dissolves. Let spiced maple syrup cool.
Step 2
Pour spiced maple syrup (you can leave the spices) into a large pitcher. Add 20 dashes of Angostura bitters, two 12-oz. cans ginger beer, 3½ cups cranberry juice cocktail, ¾ cup fresh lime juice (from about 7 limes), and pinch of kosher salt and stir until combined. Add ice and garnish with lime wheels, fresh or frozen cranberries, and rosemary sprigs if desired.
Do Ahead: Spiced maple syrup can be made 3 days ahead. Transfer to an airtight container and chill.
Recipe notes
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