The Yule Mule

A nice ginger foam topped twist on the classic Moscow Mule!

We first made this cocktail for a Christmas Eve party. It was inspired by a cocktail in Southwest Airline’s inflight magazine created by mixologist Cari Hah. Although we made it for a specific holiday, it is now a frequently requested house favorite all year round.

If you don’t mind a little silliness, one of the attendees of the original party captured the drink being made on cell phone video and created this clip for us:

For those who prefer written directions. See below.


  • Put 1-1/2 oz of Deep Eddy Vodka in a shaker
  • Add 3/4 oz of Cranberry-Pomegranate-Cinnamon Syrup*
  • Add 3/4 oz of Fresh Lime Juice
  • Shake with ice for 10-15 seconds
  • Strain into a double rocks glass full of ice
  • Top with Bundaberg Ginger Beer (don’t stir)
  • Top again with Ginger Foam**
  • Garnish with a mint leaf and pomegranate seeds (opt.)

*Cranberry-Pomegranate-Cinnamon Syrup

  • Put 1-1/2 cups of cranberry juice in a pan
  • Add 1 cup of pomegranate juice
  • 2-1/2 cups of sugar
  • 10-12 cinnamon sticks, crushed
  • Bring to a boil
  • Remove from heat immediately
  • Allow to cool completely
  • Strain out cinnamon
  • Refrigerate with 1/2 oz of vodka

Note: This syrup is almost identical to the one we used for “The Contortionist” in the house cocktail book. But we add a bit more cinnamon.

As we mentioned in the book, you do not want simmer this syrup because the fruit juices will break down. Bring it to a boil quickly, then remove it from the heat and let the cinnamon steep until the syrup is completely cool to transfer more flavor.

**Ginger Foam

  • Put 1 cup of ginger juice in a pan
  • Add 1 cup of sugar
  • Stir over LOW heat until combined
  • Put 1 cup of the mixture in an ISI Whipper
  • Add 2 oz of water
  • 1/2 cup of egg white
  • Charge
  • Refrigerate for at least 2 hours before using

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