Recipe courtesy of Brandi Milloy
Recipe courtesy of Brandi Milloy
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Let's Eat
Fig and Rosemary Mule
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- Level: Easy
- Total: 5 min
- Active: 5 min
- Yield: serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 109
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 2 g
- Sugar
- 12 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 5 mg
- Level: Easy
- Total: 5 min
- Active: 5 min
- Yield: serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 109
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 2 g
- Sugar
- 12 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 5 mg
Ingredients
Directions
Special equipment:
a copper mug or tumbler- Fill a copper mug with crushed or small ice.
- Add 1 fig and 1 sprig of rosemary to a cocktail shaker and muddle. Top with ice, then add the vodka and the juice from the lime wedge and shake. Strain into the ice-filled mug and top with the ginger beer. Slice the remaining fig. Garnish the mug with the sliced fig and remaining rosemary sprig.
Cook’s Note
For a stronger fig flavor, use fig-flavored vodka or add 1 teaspoon of fig jam.
