A Toast to Turkey Day: Cranberry Mule

Story By Bailey Gilliam

Thanksgiving isn’t just turkey and stuffing. It’s NFL football buzzing in the background, giant cartoon balloons sailing past Al Roker and pop stars lip-syncing their way through the Macy’s parade. It’s boxes of Christmas decorations dragged from the attic, a holiday playlist competing with the clang of pots and pans, kids sneaking pie before dinner and uncles snoring in recliners with their belts undone. Someone snaps the wishbone, someone forgets the rolls, and when the kitchen finally goes quiet, a copper mug of this mule recipe from The Spice & Tea Exchange is the toast the holiday truly deserves. 

Cranberry Mule

The original Moscow Mule may have been a happy accident, but this version is all intention. It’s a tart-meets-sweet sip that plays beautifully with turkey, gravy and all those Thanksgiving sides.

Ingredients (cranberry apple tart simple syrup)

2 tablespoons cranberry apple tart herbal tea

4 ounces water at 200 degrees

1/2 cup cranberry orange sugar

Directions

Combine tea and hot water; steep 10 minutes. Strain into a small saucepan, discard tea, then add sugar. Heat on medium-low, stirring until dissolved. Cool.

Ingredients (cocktail)

2 ounces vodka

3/4 ounce cranberry apple tart simple syrup

1/2 ounce fresh lemon juice

4 ounces ginger beer or ginger ale

Garnishes: cinnamon stick, lime or orange slices, fresh cranberries

Directions

Add vodka, simple syrup and lemon juice to an ice-filled mule mug. Stir. Top with ginger beer or ginger ale. Garnish with a cinnamon stick, citrus and cranberries.