Cranberry-Orange Mule

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  • Level: Intermediate
  • Total: 1 day 12 hr 35 min (includes infusing time)
  • Active: 35 min
  • Yield: 6 servings
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Cranberry Vodka:

1 1/2 cups cranberries, fresh or frozen

1/2 cup granulated sugar 

One 3-inch strip orange peel 

4 cups vodka

Cranberry-Orange Mule:

8 ounces very cold ginger beer

6 ounces cranberry vodka 

Few squeezes fresh lime juice 

1/2 orange, thinly sliced 

Crushed ice

Sugared Cranberries, skewered, recipe follows

Sugared Cranberries:

1 cup granulated sugar

2 cups cranberries, fresh or frozen

2 cups superfine sugar 


  1. For the cranberry vodka: Combine the cranberries, sugar, orange peel and 1/4 cup water in a medium saucepan and bring to a boil over high heat. Cook until the cranberries soften and pop, about 5 minutes.
  2. Pour the vodka into a large heatproof jar, then add the cranberry mixture. Let sit at room temperature for at least 3 days or up to 1 week. Strain and chill in the refrigerator before using.
  3. For the cranberry-orange mule: Mix together the ginger beer, cranberry vodka, lime juice and orange slices in a pitcher. Serve over crushed ice and garnish with skewers of Sugared Cranberries.

Sugared Cranberries:

Yield: 2 cups cranberries, 1 1/2 cups cranberry syrup
  1. Combine the granulated sugar and 1 cup water in a saucepan. Bring to a boil and cook until the sugar is dissolved. Add the cranberries and weight with a plate to submerge. Cover the pot and refrigerate for at least 8 hours and up to 48 hours. Strain the cranberries, reserving the syrup. (Refrigerate leftover syrup in an airtight container for up to 1 month.)
  2. Spread the superfine sugar on a baking sheet and toss the cranberries in the sugar. Refrigerate on the baking sheet, uncovered, for 1 hour. Toss again in the sugar before transferring to an airtight container. Refrigerate until ready to serve.
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