Everything is always and everywhere. you already know this. I know this because I buy apples in the spring and eat Caprese salad in December. One of the quiet miracles of our time is that the whole concept of seasonality is inherently optional.
Yet, as a society, we regularly choose that option. Some things are preserved in seasonal traditions to help us keep track of time.Pumpkin Spice Lattes aren’t the only ones. And for our drink today, this also applies to cranberries. Or I think it’s mostly true. In fact, cranberries – they magically appear in stores a few weeks before Thanksgiving and disappear just as quickly after Christmas. They are the fruits of the holiday season.
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This poses a strange dilemma for those of us in the beverage industry. Of course, I’d love to make a cranberry cocktail to satisfy my seasonal thirst, but I’m not immediately sure how. Most of the cranberry juice I’ve ever had is actually a cranberry “juice cocktail” (cranberries mixed with lots of grape and apple juice), which is sweet, nondescript, and despised because it’s ubiquitous. (Cosmopolitan, anyone?). On the other hand, his 100% cranberry juice in real life is terribly bitter and sour, not improved by the pasteurization required before bottling and shelving. What should I do then?
The answer to a great cranberry drink is to go for the sauce. Fresh cranberries have exactly the flavor you’re looking for, and they’re available right when you’re looking for them. Not only will your home smell like a Hallmark movie, but it’s easy to make amazingly delicious holiday cocktails.
Yes, it certainly takes more work than buying an off-the-shelf bottle.But imagine maybe 100 years ago. This was before airplanes and globalization gave us the ability to always have what we wanted and take our time to make the most of what we had. That is, entering the season. cheers.
Spice cranberry sour
Place all ingredients in a cocktail shaker. Add ice and shake vigorously for 6-8 seconds. Fill a rocks glass with fresh ice and garnish with an orange peel, cinnamon stick or smiley face.
spirit: Personally, I think it goes well with aged rums such as Plantation 5 Year Old, Ron Zacapa, and El Dorado 8, but bourbon, rye, cognac, Irish whiskey, and others aged in oak barrels. The compatibility of is also excellent. Honestly, it also goes well with vodka and gin, but I prefer aged spirits. It tastes great with rum, but spicy rum usually has added sugar, so you may need to add more. 0.25 oz of lemon juice. Compensate.
lemon juice: If you haven’t already, my New Year’s resolution is to buy something like this for around $20 to squeeze fresh citrus for cocktails. It’s self care. Everyone in your life thinks you deserve it.
* Spicy cranberry syrup
2-3 oz.fresh or frozen cranberries, or if you insist, 4 oz. cranberry sauce
2 cinnamon sticks (lightly crushed)
1 teaspoon allspice
1/2 nutmeg bulb, crushed (optional)
Place all ingredients in a saucepan, bring to a boil, and whisk for 15 minutes over low heat. Cranberries begin to scatter. Cover it so it doesn’t splatter, but be careful not to spill it over. After 15 minutes, remove from heat, allow to cool, strain and store in a jar or Tupperware in the refrigerator. The recipe is for 12 oz. And it will keep in the refrigerator for about a month.
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