A mocktail for the winter season.

This year, we’re indulging in Marshall’s extra-festive sippers: Hold the booze.

Everyone at the holiday party will love these zero-proof cocktails, like this Rosemary-and-Ginger Mule.

Rosemary-and-Ginger Mule

Credit: Greg DuPree; Food Styling: Margaret Monroe Dickey; Prop Styling: Kay E. Clarke

The classic Moscow Mule provides a canvas ripe for seasonal variations.

And for the holiday season, we’re taking a botanical approach to this classic cocktailminus the alcohol.

We can guarantee that you won’t miss the booze in this straightforward non-alcoholic cocktail.

Ingredients

1cupwater

1cupgranulated sugar

1cuprosemary springs, loosely packed

1(712-oz.)

Boil, stirring occasionally, until sugar is dissolved, about 1 minute.

Remove from heat, cover, and steep 30 minutes.

Pour through a fine mesh strainer into a glass or jar, discarding rosemary.

Store in airtight glass jar in refrigerator for up to 3 weeks.

Stir together ginger beer, 2 Tbsp.

Lightly smack rosemary sprig against palm to release natural oils.

Garnish with rosemary and lime wheel.