Mules are often considered to be summertime sippers, because of their ability to refresh and invigorate. Yet, the mule's key ingredient (ginger) is nothing if not a warming spice, making the cocktail a secret weapon winter warmer.  Nobody knows this better than Alex Howard, owner and director of the cocktail program at Martha My Dear in Nashville, TN. His THC-infused "seasonal mule" incorporates the perfect amount of cranberry, apple, and anise to bring a wintry, cornucopia touch to the table— perhaps the Thanksgiving table. If you're asking yourself whether it's worth the extra effort to make a shrub, the answer is unequivocally: yes. Your taste buds and your dinner guests will never forget it. 

1. Lightly muddle ½ cup of fresh cranberries, 1½ cup of chopped honeycrisp apples, and 1 cup of demerara sugar in a jar, then let sit covered for an hour.
2. Add 1 cup of apple cider vinegar and 1 star anise pod then stir to incorporate.
3. Refrigerate for 48 hours, stirring halfway through so sugar dissolves.
4. Strain out solids.
5. Add all ingredients (except ginger beer) into a cocktail shaker filled with ice and shake hard.
6. Strain into a Collins glass filled with ice, then top with ginger beer. Garnish with a dehydrated apple.