Cranberry Mule Christmas Tree Shots
Get LIT over the holidays with layers of cranberry and vodka, with a classic Moscow mule layer in between! This Christmas tree is sure to light up your next party! This content is intended solely for users of legal drinking age. Drink responsibly.
Tasty Team
63% would make again
Total Time
2 hr 50 min
2 hr 50 min
Prep Time
5 minutes
5 min
Cook Time
15 minutes
15 min
Total Time
2 hr 50 min
2 hr 50 min
Prep Time
5 minutes
5 min
Cook Time
15 minutes
15 min
Ingredients
for 50 shots
Cranberry Gelatin
- 6 ½ cups cranberry juice (1 ½ L), divided
- 10 large sprigs fresh rosemary
- 2 tablespoons lemon juice
- 4 ½ oz gelatin (125 g)
- 1 ½ cups vodka (360 mL)
Moscow Mule Gelatin
- 1 cup lime juice (240 mL), divided
- 3 cups ginger beer (720 mL), divided
- 4 ½ oz gelatin (125 g)
- 2 tablespoons honey
- 1 cup vodka (240 mL)
- ⅓ cup fresh mint (15 g), finely chopped
Optional Garnishes
- sugared cranberry
- fresh mint
Special Equipment
- 50 2-ounce plastic cups with lids
Nutrition Info
- Calories 60
- Fat 0g
- Carbs 6g
- Fiber 0g
- Sugar 5g
- Protein 4g
Estimated values based on one serving size.
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Preparation
- Arrange 50 2-ounce (¼ cup) plastic cups on 2 baking sheets in a single layer.
- Make the cranberry gelatin: Add 6 cups (1.5 liters) of 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, 10–15 minutes.
- 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.
- Once the cranberry juice has reduced by half, strain into a 4-cup (960 ml) heatproof measuring cup, discarding the rosemary.
- Pour 2½ cups (600 ml) of the reduced cranberry juice over the gelatin mixture and whisk vigorously to combine and dissolve the gelatin. Check to ensure the gelatin is dissolved by dipping a fingertip in the liquid and rubbing it against your thumb--it should feel slippery and free of granules. Add the vodka and whisk vigorously to incorporate
- Carefully pour 2 scant teaspoons of the cranberry mixture into each cup. You should have about 2 cups (480 ml) of the cranberry liquid left. Transfer the pans to the freezer and freeze the cups until the bottom layer is completely set, about 10 minutes.
- Make the Moscow mule gelatin: Add ½ cup (120 ml) of lime juice and ½ cup (120 ml) of ginger beer to a medium heatproof bowl. Sprinkle the gelatin over the liquid and whisk to combine. Set aside.
- In a small saucepan over medium heat, warm the remaining 2 ½ cups (600 ml) of ginger beer and honey until simmering.
- Pour over the gelatin mixture and whisk thoroughly to dissolve the gelatin. Check to ensure the gelatin is dissolved by dipping a fingertip in the liquid and rubbing it against your thumb--it should feel slippery and free of granules. Add the remaining ½ cup lime juice, the vodka, and mint and whisk vigorously until incorporated.
- Pour 2 teaspoons of the Moscow mule mixture over the cranberry layer in each cup. You should have about 2 cups (480 ml) of the mule mixture left. Return the pans to the freezer until the second layer is completely set, about 10 minutes.
- Repeat with the remaining cranberry mixture and freeze for 10 minutes more, until set.
- Finish with the remaining Moscow mule mixture, then refrigerate for 2–3 hours, until the gelatin is completely firm.
- Once the shots are completely firm, cover the cups with the lids. 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.
- Serve the shots garnished with sugared cranberries and mint sprigs, if desired.
- Enjoy!
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