Holiday Mule
- Level: Easy
- Yield: 6 drinks (plus extra infused rum)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 496
- Total Fat
- 0
- Saturated Fat
- 0
- Carbohydrates
- 39
- Dietary Fiber
- 1
- Sugar
- 37
- Protein
- 0
- Cholesterol
- 0
- Sodium
- 20
- Total: 1 hr (plus infusion time of rum)
- Active: 40 min
Ingredients
2 sprigs rosemary, plus more for garnish
4 cups white rum
1 cup sugar
1 3-inch piece fresh ginger, peeled
Pure maple syrup and turbinado sugar, for rimming the cups
2 cups Cheerwine Holiday Punch (or other cherry soda)
Lime slices and frozen cherries, for garnish
Directions
- Make the rosemary-infused rum: Place a sprig of rosemary in each of two 16-ounce mason jars. Pour 2 cups rum into each jar and close tightly. Let infuse for 2 to 3 days at room temperature.
- Make the ginger syrup: In a small pot over medium heat, combine the sugar, ginger and 1 cup water. Bring to a boil, then reduce the heat and simmer, stirring, until the sugar is dissolved, about 5 minutes. Let cool 20 minutes, then strain. (You can also skip this step and use store-bought ginger syrup.)
- Mix each drink individually: Rub the rim of a copper cup with maple syrup, then dip in turbinado sugar. Fill a cocktail shaker with 1/4 cup ice. Add 1/4 cup rosemary-infused rum, 1/4 cup ginger syrup and 1/3 cup punch or soda. Stir, then add ice to the copper cup and pour in the drink. Squeeze a few lime slices into the drink, then garnish with a rosemary sprig, cherries and a slice of lime.