The mule is still a big thing in the cocktail world. It has been sharing the throne for the past few years with the Aperol Spritz, Old-Fashioned, Negroni, and a few other classic drinks. But no one can argue that it’s been having a serious moment for a while. This recipe is a twist on the mule concept: a base spirit (often vodka), ginger beer, and some citrus juice. But here with some sparking wine to give it more effervescence and make it feel holiday festive! It’s like a mimosa and a mule had a little sparkling cocktail baby.

Nothing shouts “Happy New Year” more than a glass of this bubbly drink. It’s great with appetizers to kick off a party, or think about it after dinner with dessert. Drink this alongside Lemon Squares or Devil’s Food Cake, or to keep the orange theme going, Orange Cake.

Orange Champagne Mule: A citrusy, sparkling cocktail, perfect for brunch, pairing with appetizers, or just drinks with friends.

Sparkling Mule

A traditional Moscow Mule is made with ginger beer, vodka, and lime juice. But I found myself a bit awash in prosecco during the holidays, and I was looking to make as many cocktails as I possibly could with my largess. So sparkling wine was added to the typical mule ingredients for fizz and a bit of sweet-tart flavor. We will just say it worked! This is one of the best drinks I have made in a while. Beware how easily it goes down.

I didn’t have those cute copper mugs that mules are typically served in, so I went with other glasses. While the mugs are a-dorable, clear glasses afford you the ability to admire your drink from all sides.

Ingredients

• Oranges – Use any oranges you like. Blood oranges would be gorgeous in this drink. Also, think about clementines, navel oranges, and plain old juicing oranges. They will all lend slightly different flavors to the drink, and you can blend different orange juices if you like. Definitely use fresh orange juice — it makes a big difference.
• Lime – Use fresh lime juice for a brighter and more flavorful punch.
• Vodka – Any vodka will work.
• Ginger beer – For a spicy-fizzy flare. There are a lot of good brands out there – think about Reed’s, Fever Tree, Bundaberg, and Blenheim. They vary quite a bit in terms of spicy strength and sweetness, so find one you love.
• Champagne, prosecco, or other sparkling wine – For extra fizz and a beautiful sweet-tart flavor. Save the pricier sparkling wines for drinking straight up, but use one with a flavor you really love.
• Orange slices – For garnishing the glasses.
• Fresh mint sprigs – For a fresh herbal note.

Variations

• If you happen to have some ginger liqueur on hand, such as Domaine de Canton, Barrow’s, or Stirrings, you should definitely think about adding an ounce to the mix. It will give the cocktail a bit more of a kick, both in terms of spiciness and alcohol, and take this up a whole other level.
• For a non-alcoholic version, you can use non-alcoholic sparkling wine and a non-alcoholic botanical spirit.
• And feel free to multiply this recipe and make it a pitcher drink! Make sure to add the sparkling ingredients right before serving so you don’t lose any fizz.

How to Make an Orange Champagne Mule

1. Make the drink: Combine the orange and lime juices, vodka, and ginger beer, and then top with the sparkling wine.
2. Garnish and Serve: Garnish with the orange slices and mint sprigs and serve chilled.

Tips for Squeezing the Citrus

I am a stickler for fresh citrus in my cooking, especially in cocktails and dressings, where the freshness really shines. Allowing your citrus to come to room temperature before juicing greatly increases the yield. Also, before cutting open the fruit, roll it firmly with the palm of your hand on a countertop to get the juices to loosen up.

There are many different ways to squeeze your citrus. You can use an old-fashioned juicer (great to have if you juice a lot of fruit), a juice press, a citrus reamer, or a hand squeezer. If you don’t have any of these tools, you can always jam a fork into the fruit, twist and squeeze it to release as much juice as possible.

I always strain my juice, especially when making cocktails. No one likes a pit in their drink (and weirdly, I am allergic to citrus pits, so I have to be really careful). I use a small, very fine mesh strainer to remove seeds and pulp.

Make Ahead and Storage

If you want to make this cocktail ahead of time, mix together all the ingredients except for the ginger beer and sparkling wine. The drink will stay good in the fridge for several days. When you’re ready to serve, top each glass off with ginger beer and sparkling wine.

What to Serve With Orange Champagne Mules

Smoked Salmon Puff Pastry Tarts

Caramelized Onion and Spinach Crostini

Prosciutto Wrapped Shrimp with Smoked Paprika

More Festive Cocktail Recipes

• Blood Orange Pomegranate Screwdriver
• Orange White Wine Campari Sangria
• Pitcher Red Cocktail for the Holidays
• Frozen Pomegranate and Citrus Cocktail