Thought I’d share the holiday cocktail I’ve been making at work. Making the cranberry juice is a little involved, but it’s worth it if you’re looking to make something special.
Cranberry Ginger Juice
- 2 bags of fresh cranberries (12 oz each)
- 1 cup diced ginger
- about 2 tbsp fresh rosemary
- 1 fennel bulb
- 4 cups water (3 initially and 1 for the fennel)
- 1.5 cups sugar
Put the water, cranberries, and ginger in a pot and bring it to a boil. Dice and blend the fennel bulb along with the cup of water and add the resulting puree to the pot. When the cranberries begin to break down, add the rosemary. Keep cooking until the cranberries are almost completely broken down. Then take the mixture and strain it. Stir the sugar into the strained juice and cool.
The ‘Phireside Fizz
- 3 oz cranberry juice
- 1.25 oz Bombay Sapphire Gin
- 1 oz of dry prosecco
Shake the cranberry juice and gin with ice (or chill both before and combine). Pour the prosecco in a flute and top with the cranberry/gin mixture. For garnish, I fasten a cranberry with a sprig a rosemary to the rim of the glass. Enjoy the drink at home, or visit me at Stuzzichini to try it out!