Cranberry-Maple Mule

• portions: 6 servings

Ingrédients

3 3" cinnamon sticks

3 star anise pods

¾ cup pure maple syrup, preferably dark

20 dashes of Angostura bitters

2 12-oz. cans ginger beer (such as Goslings)

3½ cups cranberry juice cocktail

¾ cup fresh lime juice (from about 7 limes)

Pinch of kosher salt

Lime wheels, fresh or frozen cranberries, and rosemary sprigs (for serving; optional)

Instructions

Bring three 3" cinnamon sticks, 3 star anise pods, and ¾ cup pure maple syrup, preferably dark, to a boil in a small high-sided saucepan over medium-high heat. Cook, stirring occasionally, until syrup darkens in color, large, thick bubbles form, and mixture is fragrant, 6–8 minutes. Carefully and slowly add 1 cup water (it will steam quite a bit, so stand back). Return mixture to a boil and cook, stirring occasionally, until syrup dissolves. Let spiced maple syrup cool.

Pour spiced maple syrup (you can leave the spices) into a large pitcher. Add 20 dashes of Angostura bitters, two 12-oz. cans ginger beer, 3½ cups cranberry juice cocktail, ¾ cup fresh lime juice (from about 7 limes), and pinch of kosher salt and stir until combined. Add ice and garnish with lime wheels, fresh or frozen cranberries, and rosemary sprigs if desired. Do Ahead: Spiced maple syrup can be made 3 days ahead. Transfer to an airtight container and chill.