The Krank's Caribbean Mule Recipe

Combine chopped cranberries water and sugar in a saucepan over very low heat. Cook stirring frequently until the cranberries have completely softened about 15 minutes.

Strain the mixture through a fine-mesh sieve gently pressing the pulp to extract their liquid. Let the syrup cool to room temperature about 20 minutes. Cover and put in the refrigerator before use 20 to 30 minutes.

Pour 1 tablespoon cooled cranberry syrup and 1/2 ounce lime juice into two copper mugs or collins glasses. Add ice. Pour in equal amounts of ginger beer and vodka to each. Stir with a cocktail stirrer. Garnish with a lime wheel rosemary sprig and cranberries. Serve immediately.