For the last few years, I’ve posted a cocktail recipe in preparation for the holidays. My friend and cocktail expert, Katherine Steiger, wrote a guest post. Happy New Year!
Cranberry daiquiris are a holiday tradition at our house. They look beautiful served in a martini glass filled with crushed ice and are absolutely delicious, but my favorite part might be the cranberries. They’re cooked with orange zest and cinnamon sticks to flavor the simple syrup for the cocktail. Then you steep them in rum and strain them to garnish the cocktail, also enjoying eating the leftovers as a boozy snack! This recipe is from Gramercy Tavern in Manhattan by way of Bon Appetit magazine.
Ingredients
- 1/2 cup granulated sugar
- 1/2 cup cold water
- 1 cinnamon stick
- 1/2 teaspoon grated orange zest
- 1/2 cup cranberries
- 4 ounces light rum for steeping the cranberries
- 3 ounces dark rum
- 3 ounces light rum
- 3 ounces cranberry juice
- 3 ounces freshly squeezed lemon juice
Servings: servings
Instructions
- To make the syrup, dissolve the sugar in water in a medium saucepan, over medium heat. Add the cinnamon stick and grated orange zest. Bring the mixture to a boil. Mix in cranberries and cook until cranberries begin to pop. Cool the cranberries and discard the cinnamon stick. Pour the syrup into the jar and add the light rum. Chill the syrup.
- When you're ready to serve your cocktail, strain the syrup into a pitcher and reserve the cranberries. Add the dark rum, light rum, cranberry juice, and lemon juice to the pitcher and chill. Serve in martini glasses that have been filled with crushed ice. Garnish with reserved the cranberries. The syrup can be made a couple of days in advance.