Infuse a splash of freshness in your highball-style Buck cocktails with a delightful new twist - the 'Pomegranate Mule.' This vivid gin cocktail, innovated by the proficient bartender Kaitlyn Stewart, combines the tanginess of fresh pomegranate with zesty lime juice and cool mint, all topped off with a generous pour of fizzy ginger beer.

The Pomegranate Mule is a twist on the traditional Buck: highball-inspired beverages typically prepared with a core liquor, a dash of citrus, and amped up by either ginger beer or ale. But in this case, the robust flavor of spicy ginger beer is the perfect counterpart to pacify the inherent lush and fruity notes of the brew.

To tap into the richness of the pomegranate, Stewart deploys a straightforward muddling technique. Pomegranate arils are crushed delicately at the base of a cocktail shaker to exude a sweet, tart outpouring of juice. The addition of mint leaves to the cocktail shaker with the resultant shake expels the refreshing attributes of the herb.

In this brew, the gin's verdant notes meld seamlessly with the tangy lime and pomegranate juice freshness, while the ginger beer's heat balances the palate perfectly. Boasting a lower ABV as compared to its holiday counterparts, the Pomegranate Mule melds ample fresh fruit juices with ginger beer, making it an excellent pick for those seeking a milder gin edge.

Displayed traditionally in a copper mug, it carries a classic mule aesthetic. Further festooning includes a generous garnish of fresh mint leaves and a scatter of crunchy pomegranate arils.

For your homemade Pomegranate Mule, you would need two tablespoons of pomegranate arils with a little extra for garnish, 1 1/2 ounces of gin, one tablespoon of lime juice, six mint leaves plus some extra for garnish, and three ounces of ginger beer. Place the arils in a cocktail shaker and gentle muddle. Add gin, lime juice, and mint. Fill the shaker with ice; cover it and give it a good shake until it chills substantially for about 7 to 10 seconds. Serve it in a copper mule mug, poured over ice, then topped with ginger beer, garnished with additional pomegranate arils and fresh mint.