Cranberry Cocktail – the Nantucket Mule

A great, signature cocktail can take a group gathering from simple to spectacular. This Thanksgiving, why not up the ante by serving an appropriate and impressive drink? Take a note from Toro in Boston. Their Nantucket Mule is a cranberrific twist on the Moscow Mule (a classic that is credited for popularizing vodka in the States). Watch as mixologist and LUPEC Boston co-founder, Kirsten Amann, gives a demo on how to prepare this light, refreshing and zippy concoction. Recipes for the ingredients can be found below the video. Cheers!

Ginger Simple Syrup

What You Need:
1 quart (4 cups) simple syrup (equal parts water and sugar)
1 strip ginger
2 cloves
2 star anise
2/3 tbsp coriander
2/3 tsp chopped fennel
1/2 cinnamon stick
2/3 cup molasses

What to Do:
Bring all the ingredients to boil in a pot. Simmer for 5 minutes. Let steep until the flavors fuse. Strain and store in an airtight container.

Cranberry Simple Syrup & Cranberry Compote

What You Need:
1 lb. cranberries
1 quart simple syrup (equal parts sugar and water)

What to Do:
Bring the cranberries and simple syrup to boil in a pot. Once the cranberry skins begin to break, let the mixture steep until cooled. Strain the syrup and save the compote to use separately.

About the Author

Currently based out of Boston, Jesal is a blogger, freelance writer, yoga enthusiast and lifelong vegetarian who spent four years eating her way through New York City and various other cities around the globe. After answering hundreds of emails and phone calls answering the question, "Where's a cool place I can take my vegetarian friend out to eat" she started Veggiewala to efficiently share her knowledge of the vegetarian food scene with curious carnivores, flexitarians and other vegetarians.