Sumac Cranberry Mule 3 Ways

5 from 39 votes

Sumac Cranberry Moscow Mule with a few added twists!

Prep Time5

Total Time5

Course: Drinks

Cuisine: American

Servings: serving

Calories: 227kcal

Author: Hilda Sterner

Add sugar, water, and sumac powder to a small saucepan and bring to a boil over medium heat. Boil for 5 minutes then simmer over low heat for another 5 minutes.
Once the syrup is cool, strain through a soup bag and into an 8-ounce canning jar. Discard the solids.

Fill a Moscow Mule mug with one cup of crushed ice, then add vodka, cranberry juice, and sumac syrup. Top with ginger beer.

Fill a Moscow Mule mug with one cup of crushed ice, then add rum, cranberry juice, and sumac syrup. Top with ginger beer.

Follow the recipe steps above but leave out the alcohol and top with 6 to 8 ounces of ginger beer.

Garnish with a lime wheel or wedge. Toss a handful of cranberries into the mug, or skewer them onto a toothpick. Finish by adding a sprig of mint or rosemary and serve immediately.

Be sure to strain the Sumac Syrup through a soup bag so that the syrup does not have a grainy texture. Additionally, resist the temptation to squeeze the bag to get every last drop. Doing so will result in a cloudy syrup.
Some people prefer their Moscow Mule shaken, not stirred. To do so, add ice, alcohol, cranberry juice, and sumac syrup into a cocktail shaker (affiliate link) and shake vigorously until mixed and chilled. Next, strain the drink into a copper mug filled with crushed ice. Top with ginger beer, stir, garnish, and serve.
Between vodka and rum, I highly recommend using rum. However, not just any rum. Appleton Estate Signature Jamaica Rum tastes amazing in this cocktail!