The Moscow Mule, invented in the 1940s in Los Angeles, paired vodka with ginger beer and lime, quickly becoming an American classic. The Cranberry Mule is a seasonal twist that brings a burst of tart fruitiness and festive colour to the original recipe. By adding cranberry juice and often fresh cranberries as garnish the cocktail takes on a ruby-red hue, making it perfect for winter holidays and Christmas parties.

This variation keeps the refreshing zing of the Mule while layering in cranberry’s sharp bite, balancing sweetness, citrus, and ginger spice. It’s typically served in the signature copper mug, which keeps the drink frosty cold and enhances the crisp, sparkling sensation.

• 50 ml (1 ¾ oz) vodka
• 75 ml (2 ½ oz) cranberry juice
• 100 ml (3 ½ oz) ginger beer
• 15 ml (½ oz) fresh lime juice
• Ice cubes
• Fresh cranberries and lime wheel for garnish

Fill a copper mug with ice.

Add vodka, cranberry juice, and lime juice.

Top with ginger beer and stir gently.

Garnish with fresh cranberries and a lime wheel.