Chef Uno Makes A Holiday Mule

Forget eggnog! Chef Uno breaks with the tradition and makes a Holiday Mule, complete with copper mug and some gin! Check out how she makes it in the video below.

If you make this, take a photo and share it using #ChefUno! Keep up with Chef Uno on Facebook, Twitter, or even better, go visit her restaurant Chino Chinatown.

Cranberry Gin Mule
1.5 oz Roxor Gin
.5 oz Cointreau
.5 oz lime juice
2 dashes orange bitters
2 oz Fever Tree Ginger Beer
1 oz cranberry juice 

Candied cranberries
Orange peel raw sugar 

Candied Cranberry:
1 cup sugar
1 cup water
1 pound cranberries


In a stock pot, add water, sugar and bring to boil. Swirl pot around to dissolve sugar. Add cranberries, reduce heat to a simmer, place lid and allow cranberries to soften slightly, 2-3 minutes. Turn off heat and let sit for 15 minutes. Once cooled, place cranberries into an air tight container until ready to use. Cranberries are good for up to a month when refrigerated.

Orange Peel Raw Sugar:
Peel of one orange, cut and dehydrated
1/2 cup raw sugar

In a spice blender, blend orange peel until it becomes a course power. Place in small bowl and add raw sugar. Let aside until ready to use. Store in airtight container. 


In a cocktail shaker, muddle 2 tablespoons of candied cranberries with 2 slices of orange. Add gin, Cointreau, bitters, ice and shake for 10-15 seconds. Rim a cooper mug with orange peel sugar, fill with ice, strain shaken Roxor, top with ginger beer, lime juice and cranberry juice. Garnish with candied cranberry skewer and mint leaves.

Make. Share. Repeat. 

Chef Uno