The Gingerbread Mule is a holiday mule with real “bar menu” structure—dark rum warmth, tart cranberry, clean ginger heat, and a spiced aromatic finish that reads like gingerbread without turning syrupy.
This mule is built for holiday service: dark rum brings molasses warmth, cranberry adds tart snap, and Top Hat Craft Ginger Beer delivers clean heat and bright bubbles. Holiday Spiced Bitters stitches it together with cinnamon-clove-orange aromatics, giving you gingerbread energy without needing heavy syrups or complicated prep.
Method
- Fill a mule mug or Collins glass completely with fresh ice.
- Add 1.5 oz Aged Rum or Dark Rum or Zero Proof Rum Alternative.
- Add 2 oz cranberry juice.
- Add 4 dashes Holiday Spiced Bitters*.
- Top with 6 oz Top Hat Craft Ginger Beer.
- Give a gentle stir to integrate without killing carbonation.
- Garnish with whole cranberries and fresh mint. Optional: clip a ginger cookie to the rim for Santa.
Pro move: For a deeper “gingerbread” vibe, use aged rum with vanilla/molasses notes. If your cranberry juice is sweetened, consider starting at 3 dashes of bitters—then bump to 4 for more spice on the nose.
How to Make Holiday Spiced Bitters*
This quick infusion amps up warm holiday aromatics for mules, Palomas, Old Fashioned riffs, and winter highballs. The goal is spice-forward aroma—not syrupy sweetness.
Ingredients
- 4 oz Angostura bitters
- 4 oz orange bitters
- 10 whole cinnamon sticks
- 10 whole cloves
- 10 whole allspice nuts
- Jar with lid + fine strainer or coffee filter
Method
- Combine Angostura bitters (4 oz) and orange bitters (4 oz) in a clean jar.
- Add 10 cinnamon sticks, 10 cloves, and 10 whole allspice nuts.
- Seal and steep for 24–48 hours, gently swirling once or twice per day.
- Strain through a fine mesh strainer, then again through a coffee filter for clarity.
- Bottle, label, and store in a cool, dark place.
Usage: Start at 3–4 dashes per drink. These concentrate fast—especially after 48 hours—so taste and adjust.