This cranberry and pomegranate gin mule combines Mirabeau Dry Rosé Gin with fruit syrup, fresh citrus, mint and ginger beer. A colourful twist on the classic mule cocktail, it’s perfect for Christmas drinks and festive gatherings. This recipe was made in collaboration with Mirabeau and Verity Walcott.
What is a gin mule?
A gin mule is a cocktail made with gin, ginger beer and citrus. Mirabeau version adds cranberry and pomegranate syrup for a fruity, festive twist.
Ingredients:
For the Cranberry and Pomegranate Simple Syrup:
- 500g Caster Sugar
- 250ml Water
- 3 Pomegranates
- 250g Fresh or Frozen Cranberries
For the Cocktail: (Serves 2)
- 45ml Mirabeau Dry Rosé Gin
- 30ml Cranberry and Pomegranate Simple Syrup
- 118ml Ginger Beer
- 1 Lime and 1 Lemon juice
- 1 - 2 Pomegranates or 50 g pomegranate seeds
- 8 sprigs of mint + More for Garnish
- 1 - 2 Pomegranates or 50 g pomegranate seeds
- Cranberries for decoration
Method:
Gather the ingredients in a cocktail shaker, add the mint leaves, simple syrup, lime juice, lemon juice, and pomegranate seeds. Stir and muddle well to release the essence of the herbs and the juice from the pomegranate. Add the gin, then fill the shaker with ice and shake well. Double strain into a glass, add fresh ice, then top with ginger beer. Garnish with a fresh mint sprig and cranberries
About the recipe creator:
A few years ago, my Sicilian husband and I left the chaos of London and moved to the picturesque city of Bath. The slowdown in pace brought me back to fumbling around in the kitchen, determined to make use of all the forgotten kitchen equipment I had accumulated over the years. I started playing with flavours, developing recipes, and documenting the successes and failures of making food. This has led me to train in a cooking school and fulfil a full-time career in recipe development, and food styling. My cooking is inspired and I’m influenced by what was on my childhood family table. We were a Caribbean family growing up in the southwest of England, I have fond memories of enjoying a hot Caribbean stew followed by a very British dessert like Jam to Polly. My memories of childhood food are built around the merging of cultures & and now extend to my world travels in Africa, Italy, Brazil and Southeast Asia. I am passionate about sweet things with clotted cream, and lemons, old-school British desserts, cheeseboards and pasta with a glass of wine.
