Cranberry Mezcal Mule Cocktail Recipe

Making cocktails at home is honestly one of my favorite ways to unwind, and the Cranberry Mezcal Mule is a fun twist on the classic Moscow Mule that’s worth trying. It’s smoky from the mezcal, tangy with cranberry, bright with lime, and fizzy thanks to ginger beer—a combo that’s both easy and surprisingly bold.

This drink’s colorful and festive, so it’s perfect for parties, holidays, or just when you want something refreshing after work. If you’ve ever had a cranberry Moscow Mule, swapping in mezcal instead of vodka gives it this smoky kick that’s hard not to notice.

I think that little switch is what makes it special. Even if you’re new to mezcal, you don’t need fancy bar tools for this—just a few basics.

Cranberry Mezcal Mule Cocktail Recipe

Here’s the idea: take the classic mule, add cranberry juice and mezcal, and you get a cocktail that’s tart, sweet, spicy, and just a bit smoky. It works for a crowd or just a quiet evening in—honestly, both.

Equipment

• Copper mug (keeps things cold and looks great)
• Cocktail shaker (for mixing everything together)
• Jigger or shot glass (for measuring, or eyeball it if you must)
• Bar spoon or any spoon (for stirring)
• Small strainer (if you want to avoid pulp or seeds)
• Knife and cutting board (for slicing lime or cranberries)

I swear by the copper mug for that icy chill, especially with ginger beer and fresh lime.

Ingredients

• 2 oz mezcal
• 2 oz cranberry juice (unsweetened or sweetened—depends what’s in the fridge)
• 1/2 oz fresh lime juice
• 4 oz chilled ginger beer
• Fresh cranberries (optional, for garnish)
• Lime wedge or wheel (for garnish)
• Ice cubes

If I’m using unsweetened cranberry juice, I’ll sometimes toss in a splash of simple syrup. Just feels right.

Instructions

• Fill your copper mug with ice cubes.
• Add mezcal, cranberry juice, and lime juice to a cocktail shaker with ice.
• Shake it up for about 10-15 seconds.
• Strain into the ice-filled mug.
• Top with ginger beer and give it a gentle stir.
• Garnish with cranberries and a lime wedge or wheel.

I like that last stir to keep the ginger beer fizzy but still get the flavors mingling.

Notes

Fresh lime juice is just better—bottled can’t quite compete. If you’re using sweetened cranberry juice, you probably don’t need any extra sugar.

Fresh cranberries look nice, but honestly, they’re not essential. Sometimes I’ll muddle a few with the lime juice for extra cranberry oomph.

Copper mugs are classic and keep things extra cold, but any glass will do. If I remember, I’ll chill the mug first—makes the whole thing even crisper.

Tasting Notes

When I take my first sip of the Cranberry Mezcal Mule, the smoky flavor from the mezcal jumps out at me. It’s hard to miss, honestly, and it blends pretty nicely with the tart cranberry juice.

There’s a little ginger spice from the ginger beer that sort of sneaks in. That kick makes the whole thing feel crisp and, I’d say, pretty refreshing.

I get this blend of sweet and sour, which keeps things interesting. The cranberry is a bit tangy, while the lime adds just enough brightness to perk it up.

The cranberry juice gives it this gorgeous red color. It also helps balance out the mezcal, so the drink never feels too strong or overwhelming.

I’ve tried other mule variations—like the classic Moscow Mule with vodka—and honestly, vodka is cleaner and way less smoky than mezcal. Mezcal just gives this version a unique twist, if you ask me.

Some folks might want to experiment with flavors like apple or pomegranate for their own spin. Every little change in the ingredients really does make a difference, even if it’s subtle.