Festive Mule Cocktail
Votes: 1
Time: 1 hour.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 496, total fat 0 G., saturated fats 0 G., proteins 0 G., carbohydrates 39 G., fiber 1 G., cholesterol 0 mg, sodium 20 mg, sugar 37 G.
Calories 496, total fat 0 G., saturated fats 0 G., proteins 0 G., carbohydrates 39 G., fiber 1 G., cholesterol 0 mg, sodium 20 mg, sugar 37 G.
"The Moscow Mule is my favorite cocktail," says recipe author Cordea Brown. "I decided to make a festive version, and the combination of ginger and cherry flavors just screams festive!" This cocktail will be the perfect addition to your New Year's party or Christmas dinner. Make the rosemary rum ahead of time so it has time to infuse. You can also use store-bought ginger syrup instead of homemade. Garnish each serving with cherries and a sprig of rosemary for a festive touch.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 sprigs of rosemary + extra for serving
- 4 cups white rum
- 1 cup of sugar
- 7 cm ginger root, peeled
- Maple syrup and turbinado sugar for garnishing the mug
- 2 cups cherry soda
- Lime wedges and frozen cherries for serving
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Cooking the dish according to the recipe:
- Make rosemary rum:
Place a sprig of rosemary in two 1/2-liter Mason jars. Pour 2 tablespoons of rum into each jar and seal tightly. Let sit for 2-3 days at room temperature. - Prepare ginger syrup:
In a small saucepan, combine the sugar, ginger, and 1 cup of water. Bring to a boil over medium heat. Then reduce the heat and simmer, stirring, until the sugar dissolves, about 5 minutes. Let cool for 20 minutes, then strain. You can skip this step and use store-bought ginger syrup. - For each drink: Grease the rim of a copper mug with maple syrup, then dip it in turbinado sugar. Fill a shaker with 1/4 cup ice. Add 1/4 cup rosemary rum, 1/4 cup ginger syrup, and 1/3 cup cherry soda. Stir, then fill the copper mug with ice and pour the cocktail.
- Squeeze a few lime wedges into the drink, then garnish with a sprig of rosemary, a cherry, and a lime wedge.
Author of the recipe - Cordea Brown is a cooking show host.
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