On the second day of Christmas, there was a slightly spicy, tart, and fizzy Christmas Rum Mule cocktail. It’s easy to make in a pitcher, and the garnishes of lime, rosemary, and cranberry make it the most festive of Christmas libations. This Christmas Rum Mule cocktail only requires a few ingredients and about five minutes to mix together, and it is guaranteed to please.
Although not a traditional mule by any means, this Christmas Rum Mule gets its name from the similar ingredients in a Moscow Mule, except rum is substituted for the vodka. You could definitely use vodka instead, and then call it a Holiday Mule. You can also use a variety of ginger ale or ginger beer for this recipe. The kind I use is Buffalo Rock, and despite it being called ginger ale, it’s more of a ginger beer (meaning it’s much darker and spicier than its ginger ale counterparts). Other types of ginger beer or ale I’d recommend are Barritt’s (I really like how light in color this one is) or Vernor’s.
The beauty of this cocktail is its simplicity. You mix the ingredients in a pitcher, put it in the fridge to chill, and when it’s time to party, just serve it over ice. There’s no shaking or fussiness or anything that makes hosting a shindig stressful. Just mix, serve and enjoy.
Pretty much, if you toss a green herb and plump, crimson cranberries into any cocktail, it transforms it from meh to magnificent.
A tasty and festive holiday drink with rum, ginger beer, lime, and garnished with rosemary and cranberries.
- 1 liter dark and spicy ginger ale I use Buffalo Rock
- 1 1/2 cups dark rum
- 1/2 cup lime juice
- 1 lime cut into thin slices
- 1 cup whole fresh cranberries
- a few long sprigs of rosemary
Mix ginger ale, rum, and lime juice in a large pitcher. Taste and add more lime juice, rum, or ginger ale, if needed.
Garnish with cranberries, lime slices, and rosemary.
For more Christmas cocktail recipes, check out this Christmas Thyme Cocktail served in a clear ornament, and this rich and decadent Eggnog Cocktail.