Frosted Spicy Ginger Moscow Mule.



1. To make the ginger honey syrup. In a medium pot, bring 1/2 cup water, the honey, jalapeños, and ginger to a boil over high heat. Boil 2-3 minutes, then remove from the heat. Stir in the mint. Let cool, then strain the syrup into a glass jar. This makes enough for 6-8 drinks.
2. In a blender, combine the vodka, grapefruit juice, lime juice, and jalapeño ginger syrup. Add the ice and blend until slushy. Pour into Moscow Mule mugs and top off with ginger beer. Garnish with sugared cranberries and mint.
1. In a medium bowl, stir together 2 cups fresh cranberries with 1/2 cup pure maple syrup. Let sit 10-15 minutes. Strain the cranberries, then add them to a parchment lined baking sheet.
2. Toss the cranberries with 1 1/2 cups granulated sugar until all the cranberries are coated. Allow the cranberries to dry, in a single layer, for at least one hour.

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