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.
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.