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Cheers The End of The Year With This BACARDÍ Cranberry Mule

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The mule might not be as famous as reindeer during the holidays, but this one is guaranteed to become a holiday favorite. Infusing BACARDÍ 8 Años rum with cranberries, combined with homemade cranberry syrup, it has a tart kick that compliments the flavors of lime and ginger beer almost as melodically as Uncle Frank's rendition of O Holy Night. 

BACARDÍ Cranberry Mule

INGREDIENTS:
  • For BACARDÍ 8 Años rum infused with cranberries: 1 cup cranberries, 1 cup BACARDÍ 8 Años rum
  • For cranberry simple syrup: 1 cup sugar, 1 cup water, 1 cup cranberries
  • For single serving:
  • 1 ounces cranberry simple syrup
  • 1 ounces BACARDÍ 8 Años rum infused with cranberries
  • 2 parts lime juice
  • Ice
  • 4-6 parts ginger beer
  • Rosemary sprig, to garnish
DIRECTIONS:
  • Fill a Mason jar with 1 cup of cranberries and 1 cup BACARDÍ 8 Años rum. Seal and let it infuse for a minimum of 24 hours at room temperature in a dark space.
  • In a saucepan over medium-high heat, combine the sugar, water, and cranberries for syrup. Simmer until the sugar dissolves.
  • Continue to simmer until the berries have “popped” (approximately 2-3 minutes). Remove from heat and allow the mixture to cool fully.
  • Strain the mixture through a fine sieve. Place the syrup in a sealable container and store it in the refrigerator.
  • Squeeze lime juice into a copper mug. Fill the mug with ice and add 1 oz BACARDÍ 8 Años rum infused with cranberries, ginger beer, and cranberry simple syrup. Stir. Garnish with cranberries, a rosemary sprig, and serve.

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