• 1. Fill a cocktail glass with ice.

  2. Combine the vodka, lime juice, grapefruit juice, jalapeño slices, and ginger in a cocktail shaker. Fill with ice and shake until combined, about 1 minute, the longer you shake, the spicier the drink. Strain into your prepared glass. Top with ginger beer and garnish with candied rosemary, if desired.

  3. To Make a Mocktail: omit the vodka and use an additional 2 tablespoons of grapefruit juice, plus 1 tablespoon of apple cider. 

Candied Jalapeño Honey Rosemary

• Line a baking sheet with parchment paper. 

  2. Bring 1/2 cup honey, 1/4 cup water, 1-2 jalapeño slices, and 4 slices of fresh ginger to a boil over high heat. Boil 2 minutes. Remove from the heat and let cool.

  3. Dip the rosemary sprigs in the honey syrup and place on the prepared baking sheet. Sprinkle the rosemary with granulated sugar on all sides, making sure the rosemary is thoroughly coated in sugar. Allow to dry on the baking sheet for 1 hour. The rosemary can be made 1 day in advance and stored at room temperature.

  *I save the spicy honey and garnish the mule with the candied jalapeño slices.