Prep your glass: Fill a copper mug or tall glass with ice. Crushed ice gives a classic mule texture and quick chill.

Muddle the rosemary (gently): In a small mixing glass, lightly press 1 rosemary sprig with a muddler or the back of a spoon to release aroma. Don’t shred it.

Add the base: Pour in 2 ounces cranberry juice and 1/2–3/4 ounce fresh lime juice. Add 1/4–1/2 ounce simple syrup if you like a touch of sweetness.

Stir with ice: Add a few ice cubes to the mixing glass and stir for 10–15 seconds to chill and dilute slightly.

Strain into your mug: Strain the mixture over the fresh ice in your mug. Discard the muddled rosemary.

Top with ginger beer: Add 3–4 ounces ginger beer. Start with less, taste, and top up if needed.

Garnish and serve: Smack a fresh rosemary sprig between your palms to release oils, then tuck it in. Add a lime wheel and a few cranberries for color.

Taste and adjust: If it’s too tart, add a drizzle more syrup. If it’s too sweet, squeeze in more lime or a splash of unsweetened cranberry.