This Pomegranate Irish Mule is the most festive mule of them all! Pomegranate juice, ginger beer and whiskey makes this an easy and delicious wintertime cocktail!
Yes! It is another mule! I thought I was done with mules after the Cranberry Irish Mule, but then I accidentally made this Pomegranate Irish Mule and I have to say that I think this is my favorite of all the mules I have made. Pomegranate juice is less tart than cranberry juice and naturally sweet. I like the kind that is 100% pomegranate juice with no added sugar.
The combination of the pomegranate juice with the ginger beer is just so delicious, you need to try it. You could even drink this as a mocktail if you want, and just leave out the whiskey. But if you want to make it into an adult beverage, a shot or two of whiskey won’t hurt.
I made these cute little sugared rosemary sprigs for a garnish because I just love how they look like snowy little trees and they make such a nice garnish for a holiday drink. The garnish is totally optional and I actually removed it when I started drinking the cocktail because it got in the way. I don’t like things standing between me and my cocktail. But if you want to add some flair to the drink, they are very pretty.
Are you having any parties this holiday season? What are your favorite holiday cocktails to serve?
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Pomegranate Irish Mule
Yield 1 Drink
- 2 ounces whiskey
- 4 ounces pomegranate juice
- 6 ounces ginger beer
- pomegranate arils (optional, for garnish)
- sugared rosemary sprigs (Optional, for garnish. See notes for instructions)
- Fill a copper mug with ice.
- Add whiskey and pomegranate juice, stir to combine. Top with ginger beer.
- Garnish with sugared rosemary sprigs and pomegranate arils if desired.
*To make Sugared Rosemary Garnish, combine one tablespoon of warm water with one tablespoon of sugar and stir until sugar is dissolved (you can heat the water in the microwave for a few seconds to help the sugar dissolve). Dip the rosemary sprigs in the simple syrup, shake to remove excess syrup, then dip in granulated sugar, and spoon sugar over it to make sure it is completely coated. Shake off excess. Allow to dry for at least half an hour.