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Limoncello Mule
Drink American

Limoncello Mule

Prep
3 min
Cook
2 min
Total
5 min

Instructions

  1. 1 Combine vodka, limoncello, and lime juice in a cocktail shaker. Close and shake well (do not add ice to the shaker).
  2. 2 Fill copper mug or high ball glass with ice. Strain vodka mixture into the glass.
  3. 3 Top with a splash of ginger beer and garnish with fresh mint.

By CookingWithShelia

Carrot Ginger Mules
Drink American

Carrot Ginger Mules

5.0

Prep
10 min
Cook
Total
1450 min

Instructions

  1. 1 Stir carrot juice, pineapple juice, and lime juice together in a pitcher; cover and chill in the refrigerator for up to 24 hours.
  2. 2 Stir ginger beer into pitcher just before serving; pour into 8 ice-filled glasses. Add 2 tablespoons vodka to each glass; garnish with lime wedges and halved baby carrots.

By Juliana Hale

Ginger-Hibiscus Sparkler
Drink American

Ginger-Hibiscus Sparkler

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Steep hibiscus flowers in boiling water for 5 minutes; strain into a heatproof bowl set in a bowl of ice to speed cooling. Cool completely.
  2. 2 Transfer to a small pitcher. Stir in lime juice and ginger liqueur. Pour into ice-filled Collins glasses (about 5 oz. per glass) and top each with 1 oz. ginger beer. Garnish with mint sprigs and ginger slices.

By Juliana Hale

Blueberry Moscow Mule
Drink American

Blueberry Moscow Mule

4.0

Prep
5 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Combine blueberries, sugar, water, and salt in a pot over medium heat; bring to a boil. Reduce heat and simmer until desired thickness is achieved, 3 to 5 minutes. Remove from the heat and set aside to cool, about 10 minutes.
  2. 2 Combine vodka and lime juice, stir, and pour into a copper mug or mason jar. Add ice cubes. Pour ginger beer over ice, then top with 3 tablespoons blueberry syrup. Stir to combine and garnish with lime wedge.

By Karlee Kay Arnold

Holiday Mule Mocktail
Drink American

Holiday Mule Mocktail

Prep
10 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Combine vinegar, water, and sugar in a saucepan over medium-high heat. Add cranberries, cardamom pods, allspice berries, and cinnamon stick; bring to a boil. Stir and cover until cranberries begin to pop, 5 to 10 minutes. Stir again, being careful that cranberries do not burn you as they pop. Reduce heat and simmer until sugar has dissolved and cranberries have released their juice, about 10 minutes.
  2. 2 Remove from heat and allow to steep for 15 minutes. Strain into a container, seal, and refrigerate. Discard pulp.
  3. 3 Fill 2 highball glasses halfway with ice. Add 1 fluid ounce cranberry shrub, 4 fluid ounces ginger beer, and 1 fluid ounce club soda to each glass. Stir well.

By Buckwheat Queen

Summertime Mule Recipe
Drink American

Summertime Mule Recipe

4.8

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Fill a copper cup or mug with ice. Set aside.
  2. 2 Mash 5 mint leaves in a cocktail shaker with a cocktail muddler. Add diced cucumber, ¼ cup blueberries, and 2 lime wedges; mash with the cocktail muddler until cucumber and blueberries are crushed and limes are juiced. Add ice and vodka; cover and shake until the outside of the shaker has frosted. Strain cocktail into the iced-filled copper cup; top with ginger beer.
  3. 3 Garnish cocktail with 3 blueberries, 2 mint leaves, and cucumber slice.

By Buckwheat Queen

Strawberry Fizz
Drink

Strawberry Fizz

5.0

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Pour 1 cup ginger beer into a blender; add strawberries and sugar and blend until strawberries are pureed. Pour puree into a pitcher or punch bowl and stir in remaining ginger beer.

By The Redwall Kitchen

Sweet and Spicy Ginger Beer Pulled Pork

Sweet and Spicy Ginger Beer Pulled Pork

4.5

Prep
10 min
Cook
600 min
Total
610 min

Instructions

  1. 1 Arrange onions in the bottom of a slow cooker.
  2. 2 Mix salt, brown sugar, paprika, black pepper, garlic powder, and red pepper flakes together in a bowl until well mixed; rub all over pork roast. Place roast in the slow cooker, fat-side up.
  3. 3 Cook on Low for 1 hour. Pour ginger beer into slow cooker; continue cooking until roast is tender and pulls apart easily with a fork, 9 to 11 hours.

By Christie Biggers

Smoky Irish Wolfhound
Drink European

Smoky Irish Wolfhound

5.0

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Preheat an outdoor grill for high heat.
  2. 2 Cut grapefruit in half crosswise. Cut a slice from one of the halves, about 1/4 inch thick. Sprinkle both sides of the grapefruit slice with smoked salt.
  3. 3 Place grapefruit halves cut-side down on hot grill, along with grapefruit slice. Grill until slightly charred and grill marks appear, flipping the slice halfway through, 2 to 3 minutes. Remove from grill and let cool. Squeeze the juice from both halves and set aside. Cut grapefruit slice into 6 wedges.
  4. 4 Add 2 slices of ginger and 4 wedges of sliced grapefruit to a cocktail shaker. Use a muddler to slightly crush the crystallized ginger and grapefruit. Fill the shaker with ice cubes, whiskey, and 3 fluid ounces of grapefruit juice. Cover and shake until chilled, 15 to 20 seconds.
  5. 5 Fill 2 rocks glasses with crushed ice and divide cocktail amongst the 2 glasses. Top each glass with 1 fluid ounce of ginger beer. Garnish with remaining grapefruit wedges and crystallized ginger.

By France Cevallos

The Krank's Caribbean Mule
Drink Caribbean

The Krank's Caribbean Mule

4.5

Prep
15 min
Cook
15 min
Total
70 min

Instructions

  1. 1 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.
  2. 2 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.
  3. 3 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.

By Buckwheat Queen