Red stag Reindeers - A Winter's Take On A Moscow Mule

It's winter! It's the holiday season, too. Wouldn't one of my favorite cocktails, the Moscow Mule, instead be more fittingly named a "Reindeer" at this time of year? Especially when made with Red Stag bourbon by Jim Beam? In my opinion, that would be a resounding YES!

Actually, you're going to find two variations on a Moscow Mule theme here...one cinnamon spiced, the other hard(core) cider. Warm winter spices kiss the Cinnamon Reindeer, while apple cider notes sweeten the Hardcore Cider Reindeer. 

Both cocktails were created with a subtle, Christmas-y hint of rosemary. I think that gentle piney-ness brings idyllic images of friends around blazing logs in the center of tall firs, sharing laughs and old stories while snowflakes swirl about. Okay, maybe hot cocoa would be warmer...but humor me. Merry Christmas!

Red Stag Cinnamon Reindeer 

•  2 oz. Red Stag by Jim Beam Spiced With Cinnamon bourbon
• juice of 1/2 a lime
• about 10 fresh rosemary leaves
• 6.8 oz. bottle Fever Tree ginger beer (or other GOOD brand)
• a fresh rosemary sprig and a tall cinnamon stick for garnish 

In a tin, muddle whiskey, lime juice and rosemary leaves gently. Add ice 3/4 of the way up the tin. Shake until the tin is frosted then double strain into a copper mug (or glass). Add fresh ice nearly to the top and fill with ginger beer. Stir gently and garnish with rosemary and a cinnamon stick.

Red Stag Hardcore Cider Reindeer 

•  2 oz. Red Stag by Jim Beam Hardcore Cider bourbon
• juice of 1/2 a lime
• about 10 fresh rosemary leaves
• 6.8 oz. bottle Fever Tree ginger beer (or other GOOD brand)
• a fresh rosemary sprig and an apple slice for garnish (be sure to rub some lime juice on the cut surface of the apple to keep it from browning!) 

In a tin, muddle whiskey, lime juice and rosemary leaves gently. Add ice 3/4 of the way up the tin. Shake until the tin is frosted then double strain into a copper mug (or glass). Add fresh ice nearly to the top and fill with ginger beer. Stir gently and garnish with rosemary and an apple slice.
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