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#AbsolutWarhol Holiday Pop Cocktail | Fork Knife Swoon @forkknifeswoon

Rosemary Infused Citrus and Cranberry Holiday Cocktail


Ingredients

Scale

Cocktail

  • 2 parts vodka
  • 12 parts rosemary simple syrup (recipe below)
  • 1 parts fresh tangerine or orange juice
  • 3 parts cranberry juice (look for 100% juice, no sugar added)
  • ice/sugared cranberries/fresh rosemary sprigs/orange slices for serving/garnish

Rosemary Simple Syrup (makes 1 cup)

  • 1 cup water
  • 1 cup granulated sugar
  • 23 large sprigs of fresh rosemary

Sugared Cranberries

  • 1/2 cup water
  • 1/2 cup granulated sugar
  • 2 cups fresh cranberries
  • 11/2 cups granulated sugar, for rolling

Instructions

Make the Rosemary Simple Syrup

  1. Heat the water and sugar in a medium sauce pot over medium heat, stirring occasionally, until the sugar is dissolved. Bring just to a boil, then remove from the heat, add the rosemary, and steep for up to an hour. Remove the rosemary before serving. Can be made in advance, and stored in the refrigerator for up to a week.

Sugared Cranberries

  1. Heat the water and sugar in a medium sauce pot over medium heat, stirring occasionally, until the sugar is dissolved. Bring just to a boil, then add the cranberries and stir until completely coated. Remove from the heat, and use a slotted spoon to transfer the cranberries to the baking rack to cool for about an hour. Try to keep the cranberries spaced apart so that they don’t stick together, which will cause the sugar coating to clump.
  2. Add the sugar to a shallow bowl or dish, and working in batches, roll the cranberries in sugar, coating completely, then transfer to a clean container to completely dry, up to an hour.

Make your cocktails

  1. Fill a highball glass with ice. Add the vodka, rosemary simple syrup (to taste) and fruit juices. Stir to combine. Optionally, for some sparkle and fizz, top with club soda. Garnish with sugared cranberries and/or a sprig of rosemary. Serve and enjoy the holidays!