- 1 L of barrel-aged spiced rum (any store-bought variety will do), aged for a minimum of two weeks
- 2 oz cranberry juice
- 4 oz ginger beer
- a sprig of fresh rosemary
- a sprig of fresh thyme
- 1 tsp sugar
- whole cranberries for garnish
In a cocktail shaker, lightly muddle together rosemary, thyme and sugar. Add 2 oz aged spiced rum and cranberry juice. Shake with ice and strain into a copper cocktail mug filled with ice. Top off with ginger beer and garnish with cranberries.