Gingerbread Mule
This post is sponsored by Sprouts Farmers Market. As always, all opinions and recipe are my own.
This Gingerbread Mule is spicy, sweet and perfectly balanced, which is everything you want in a holiday cocktail. It starts with a spice-infused vodka and molasses simple syrup, then is topped with ginger beer and a squeeze of fresh lime juice. The resulting drink tastes like gingerbread in cocktail form. It’s got warmth from cinnamon, sweetness from molasses, spice from ginger and just enough acid to keep things interesting.
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The older I get, the more my stance on gingerbread changes. (While I’m still not a fan of old-fashioned gingerbread cookies, I love gingersnaps, chocolate gingerbread cookies and even crispy chocolate gingerbread biscotti.)
I can also, apparently, make drinks with the same flavors and adore them. (Looking at you, Gingerbread Martini.)
Since my Cranberry Mule recipe is perennially popular during the holiday months, I wanted to make another seasonal mule.
Why I love this recipe:
Gingerbread is a staple this time of year, and whether or not you enjoy eating it, I’d bet you’ve decorated at least one gingerbread man.
And this mule recipe captures all the best parts of gingerbread: the spice, the warmth, that hint of molasses, without anything being overly sweet or one-note.
The only catch for this holiday twist on a classic cocktail recipe is you need to plan ahead. The vodka infuses for about one and a half days, and you’ll want to make this molasses simple syrup in advance too. Once those components are assembled, the cocktail comes together quickly.
It’s perfect for holiday parties throughout the holiday season or any time you want to serve a festive drink that feels special.
More festive drink recipes to mix this time of year: Classic Cranberry Moscow Mule (Yule Mule) | Busted Pipe (Bourbon Amaro Cocktail) | Blizzard Cranberry Bourbon Cocktail | White Christmas Martini
What you need to make this recipe:
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- Mason jar (pint)
- Small saucepan (1.5 qt.)
- Citrus juicer
- Cocktail shaker
- Double jigger
- Copper cup or mugs
Let’s talk ingredients!
In addition to the tools above, you’re going to need some ingredients to make this recipe, too! Chances are, you might already have some of them in your fridge or pantry. Scroll down to the recipe card for the full measurements and instructions.
Here is what you need to get at the grocery store and liquor store:
- Vodka — Unflavored, please, and thank you. You can use whatever vodka you have on hand.
- Spices — we use a combination of cinnamon sticks and a fresh ginger root to infuse the vodka. You could add more holiday spices, like a little bit of nutmeg, a little bit of allspice, cloves and/or cardamom, but I do not recommend going overboard. Otherwise, your infused vodka will taste too strong and potent.
- Molasses — molasses is an important ingredient in making gingerbread. We need some of it to make a syrup. We make the syrup because the molasses is too thick to mix into a cold drink without it clumping.
- Fresh lime juice — Freshly squeezed lime juice is better than the shelf-stable lime juice you can find at the grocery store. Take the time to do this because it will add a fresher, less acidic lime flavor to the drink.
- Ginger beer — This is a super important ingredient for a mule. I like to use spicy ginger beer because that gives it a nice kick, which also gives it more gingerbread vibes.
How to make a Gingerbread Moscow Mule
Infuse the vodka. Add both ginger root and cinnamon sticks to a jar of vodka, and infuse with these warm spices on the countertop for 1-2 days.
Make molasses syrup. Pour the molasses and water into a small saucepan and bring to a simmer until incorporated. Let it cool completely. We make this because the molasses will be too thick to mix into a cold cocktail.
Mix the cocktail(s). Throw everything together in a cocktail shaker, shake vigorously and pour into copper mule mug(s).
Serve to guests. Top with ginger beer, and garnish with some crunchy gingersnaps before taking a sip!
Frequently Asked Questions
The vodka needs about one and a half days to infuse. You can make it up to a week in advance and store it in a sealed jar at room temperature. The flavors will become more potent the longer that it sits. If it tastes good after the initial infusion, you should remove the ginger and cinnamon before letting it sit. If you don’t mind it getting stronger, let it continue infusing.
I personally prefer the vodka because it’s neutral, so it allows the ginger and cinnamon to shine. However, you can infuse white rum, swap it with gin (to make a gingerbread gin mule) or even use a cinnamon whiskey for some different flavor. Feel free to experiment based on what you have or prefer.
Use a good quality ginger beer that has real ginger flavor and spice. Ginger beer is not the same thing as ginger ale, so please do not swap that. It is too mild and sweet for this recipe.
Sure! Skip the vodka and use extra ginger beer in place of the vodka. When you make the molasses simple syrup, add the ginger root and the cinnamon sticks to that to infuse those with the spice before making the drink.
Stored in an airtight container or in a jar that is sealed in the refrigerator for up to two weeks.
When to share…
- HOLIDAY COCKTAIL PARTY: this festive signature drink feels special and seasonal without being overly sweet.
- CHRISTMAS OR NEW YEAR’S EVE: these gingerbread flavors scream holiday celebration, and the make-ahead components mean less stress when guests arrive.
- COZY WINTER NIGHT IN: make a batch and enjoy by the fire. It’s warming, spicy and perfect for cold weather.
Scroll on down to learn how to make a festive mule!
Gingerbread Mule
EQUIPMENT
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Ingredients
Gingerbread Infused Vodka
- 1 cup vodka
- 4 cinnamon sticks
- 1" ginger root peeled
Molasses Simple Syrup
- ½ cup molasses
- ½ cup water
Gingerbread Mule (Makes 1)
- 1 ½ oz. Gingerbread Infused Vodka recipe above
- 1 oz. Molasses Simple Syrup recipe above
- ½ oz. freshly squeezed lime juice
- 4 oz. Spicy Ginger Beer
- Ice for serving
- Gingersnaps for serving
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Instructions
Make the Gingerbread Infused Vodka
- Pour 1 cup vodka into a mason jar
- Add 4 cinnamon sticks and 1" ginger root, peeled.
- Let infuse for 1-2 days at room temperature, then strain. Store at room temperature until time to make the drinks.
Make the Molasses Simple Syrup
- Measure ½ cup molasses and ½ cup water that is warm into a small saucepan.
- Heat the saucepan over medium-high heat, and bring the mixture to a simmer.
- Remove from the heat, and pour into a mason jar.
- Let come to room temperature, then chill in the refrigerator until time to use.
Mix the Gingerbread Mules
- Pour 1 ½ oz. Gingerbread Infused Vodka, 1 oz. Molasses Simple Syrup and ½ oz. freshly squeezed lime juice into a cocktail shaker.
- Shake with Ice until chilled.
- Pour into copper mugs, and top with 4 oz. Spicy Ginger Beer.
- Garnish with Gingersnaps, and enjoy!
Notes
Nutrition
About the Author:
Erin Parker is a Southern gal living in Texas with her husband and two daughters. She started The Speckled Palate to share what she was cooking as a newlywed… and over the years, it’s evolved to capture her love for hosting. Specifically, the EASIEST, lowest key entertaining because everyone deserves to see their people and connect over good food. Learn more about her…
Love all these flavors together! I bet this tastes amazing! I’m going to have to run to Sprouts to get that ginger beer!
If I close my eyes I can imagine how delicious this would taste!
Ummm… WHAT!!!! My favorite drink, with one of my favorite cookies during the holidays??? YUMMMMMM!!!!
Ok, I’m probably the only one who has not tried a mule of any kind!! Both your cranberry and gingerbread mules sound delish!!