Holiday Moscow Mules
This is the cocktail that, Cay, the hostess of the gourmet group that I am now a member of, served for the December gathering at her gorgeous home. Co-host, Susie is on the left and Cay is on the right, as we toast ourselves for a job well-done. To be honest, this selfie was taken before the party began, but once we had cocktails in-hand, we knew it would be a success!
Pomegranate Moscow Mules
Candied Mint Leaves
- 1/2 cup fresh mint leaves
- 1/4 cup granulated sugar
- Crushed ice
- 1 ½ cups ginger beer
- 2/3 cup pomegranate juice
- 4 ounces vodka
- 3 tablespoons fresh lime juice
- Fresh pomegranate arils
- Candied Mint Leaves
Candied Mint Leaves: Gently dip a mint leaf in water and then cover in sugar. Place on a wax paper lined cookie sheet. Repeat with the remaining leaves.
Allow the leaves to dry and harden overnight at room temperature. Store in an airtight container at room temperature for up to two days.
Mule: Place the ginger beer, pomegranate juice, vodka and lime juice in a cocktail shaker with ice and shake until cold. Fill two copper mule mugs with ice and strain the cocktail into the mugs. Garnish with pomegranate arils and candied mint.
This photo was taken near the end of the party – Cay on the left and Pam, who invited me to join the group, on the right. Cheers!