There’s something magical about winter cocktails that carry both warmth and brightness. This Fireside Cinnamon Mule Crush brings that balance to life with smoky bourbon, cinnamon sweetness, and the crisp bite of ginger beer. It leans festive without being overly sweet, making it the perfect drink for cold evenings or holiday gatherings around the pit.
Instead of using standard bourbon straight from the bottle, this version cold-smokes the spirit for a short burst of flavor. That gentle infusion adds depth without overpowering the mule’s refreshing edge. Combined with a cinnamon-maple syrup, it brings a touch of holiday comfort that still stays true to the bold character of a mule.
Fresh lime juice keeps everything lively, cutting through the spice and sweetness. Topping the drink with ginger beer gives that familiar effervescence, while a smoked cinnamon stick adds aroma as you sip. It’s simple, seasonal, and custom-built for anyone who wants a mule with a little more personality.
Whether you're hosting, relaxing, or stocking your blog with winter content, this cocktail delivers mood, flavor, and visual appeal—all with a signature Smoking Swines smoky twist.
Ingredients
- 2 oz smoked bourbon or spiced rum
- 1 oz smoked cinnamon-maple syrup
- 0.5 oz lime juice
- Ginger beer, to top
- Ice cubes
Instructions
- Prep the SpiritPlace bourbon or rum in a small, uncovered container inside a cold smoker for 20–25 minutes to give it a subtle winter-smoke aroma. Keep temperature below 80°F.
- Build the DrinkFill a copper mule mug or tall glass with ice. Add the smoked bourbon/rum, cinnamon-maple syrup, and fresh lime juice.
- Top & StirPour in ginger beer until the mug is full. Gently stir once or twice to blend without killing carbonation.
- GarnishAdd a smoked cinnamon stick and a lime wheel.