Nantucket Mule Mocktail

This is a non-alcoholic modified version of a cocktail that has been a staple around Karen’s Thanksgiving crowd for a few years now, and it never disappoints. It is inspired by a cocktail that is no longer on the menu at Toro Restaurant here in Boston, and adds holiday spices and tart cranberries to a classic mule (typically vodka and ginger beer).

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If you don’t have the energy to whip up the cranberry compote, substitute some canned cranberry sauce (there’s always left overs that no one finishes anyways), or a store bought cranberry jam also works just fine. If you do use these substitutes, we recommend adding a pinch of cinnamon for that holiday spice.

Mix up the Nantucket Mule

Ingredients:

• 1 oz lime juice 

• 1 1/2 tablespoons of cranberry compote (can substitute canned cranberry sauce or jam with a pinch of cinnamon)

• 2-4 oz ginger beer

Directions:

1. Add lime juice and cranberry compote to a shaker without ice.

2. Shake to combine then pour into a rocks glass filled with ice.

3. Top with ginger beer. 

4. Garnish with lime and fresh cranberry skewer.

5. Sip & Enjoy!

Start by making the cranberry compote

Ingredients:

• 12oz fresh cranberries (1 standard bag)

• 1 cup orange juice 

• zest of juice of 2 oranges, 

• zest of and juice of 1 lemon 

• ½ cup sugar 

• ½ cup honey

• ½ teaspoon ground cinnamon

• 1/4 teaspoon ground clove

Directions:

1. Combine all ingredients to a saucepan over medium/low. 

2. Bring to a simmer stirring constantly, until cranberries have popped and are consistency of thin cranberry sauce, about 10 minutes.

3. Remove from the heat, let cool, and chill in the fridge.