Pomegranate and Peppermint Moscow Mules
3/4 cup ginger beer
1/3 cup pomegranate juice
1-2 ounces vodka depending on your taste
1 tablespoon fresh lime juice
pomegranate arils for topping
candied mint for garnish (recipe below)
Candid Mint Leaves Preparation
1/2 cup fresh mint leaves
1/4 cup granulated sugar
Gently dip each mint leave in water and then cover in sugar. Place on a wax paper lined cookie sheet. Repeat with the remaining leaves. Allow the leaves to dry 3-6 hours at room temperature. The mint can be made 1 day ahead and stored in an airtight container at room temperature.
Stir The Perfect Holiday Mule
Fill your glass with ice. Add the ginger beer, pomegranate juice, vodka and lime juice. Stir to combine. Garnish with pomegranate arils and candied mint. Serve and Drink.
Recipe courtesy of Half Baked Harvest.