Cranberry Mule Shots Recipe

1. Arrange 50 2 ounces plastic cups on 2 baking sheets in a single layer.

Cranberry Gelatin:

1. Add the cranberry juice and the rosemary to a medium pot. Bring to a boil over high heat, then reduce the heat to medium-high and simmer rapidly until reduced in volume by half, for 10 to 15 minutes.

2. While the juice is reducing, whisk together the remaining cranberry juice, lemon juice, and gelatin in a medium heatproof bowl. Let sit for 5 minutes.

3. Once the cranberry juice has reduced by half, strain into a 4-cup heatproof measuring cup, discarding the rosemary.

4. Pour 2½ cups of the reduced cranberry juice over the gelatin mixture and whisk vigorously to combine and dissolve the gelatin. Add the vodka and whisk vigorously to incorporate.

5. Carefully pour 2 scant teaspoons of the cranberry mixture into each cup. There should be about 2 cups of cranberry liquid left.

6. Transfer the pans to the freezer and freeze the cups for about 10 minutes until the bottom layer is completely set.

Moscow Mule Gelatin:

1. Add ½ cup of lime juice and ½ cup of ginger beer to a medium heatproof bowl. Sprinkle the gelatin over the liquid and whisk to combine. Set aside.

2. In a small saucepan, over medium heat, warm the remaining 2 ½ cups of ginger beer and honey until simmering.

3. Pour over the gelatin mixture and whisk thoroughly to dissolve the gelatin. Add the remaining ½ cup lime juice, vodka, and mint and whisk vigorously until incorporated.

4. Pour 2 teaspoons of the Moscow mule gelatin mixture over the cranberry layer in each cup. You should have about 2 cups of the mule mixture left. Return the pans to the freezer and freeze for about 10 minutes until the second layer is completely set.

5. Repeat with the remaining cranberry mixture and freeze for 10 minutes more, until set.

6. Finish with the remaining Moscow mule mixture, then refrigerate for 2 to 3 hours, until the gelatin is completely firm.

7. Once the shots are completely firm, cover the cups with the lids.

8. On a large platter, arrange the shots in layers to resemble the shape of a Christmas tree by double stacking each shot and placing 13 stacks in a circle as the bottom layer, 7 stacks as the next layer, 4 stacks as the third layer, and the final stack on top.

9. Serve the shots garnished with sugared cranberries and mint sprigs, if desired.

10. Enjoy!