Happy New Years Eve! In light of the holiday, I thought it only appropriate to share a festive cocktail this evening. And, I’m still working on using up those cranberries leftover from Christmas…
Fruit crushes are kind of synonymous with the Eastern Shore, we’ll take any fruit – muddle it with vodka – add a little seltzer – and call it a day. While they’re very popular in the summertime months, I really feel like the best time for them is in the winter – when citrus is at it’s peak.
I made a cranberry syrup by simmering some frozen cranberries, some sugar, and water on the stove. The cranberries will burst open and soften to a lovely consistency form a lovely chunky syrup. Syrup can be refrigerated for up to a week, which is handy.
he syrup is then combined with vodka (word to Tito’s, my go-to favorite), a splash of Triple Sec , a squeeze of fresh orange juice, and a splash of seltzer. And served over ice. A great way to keep the sparkle of the holidays burning a little longer while you have those cranberries to use up!
I hope everyone has a safe and Happy New Year! Best wishes to all in the coming year.
The Cranberry Crush
For the syrup:
1 1/2 cups cranberries
3/4 cup sugar
1 cup water
For the cocktail:
2 Tbsp cranberry syrup
1.5 oz vodka
1.0 Triple Sec
1/2 orange, juiced
seltzer water
sliced oranges, for garnish
additional cranberries, for garnish
Combine the cranberries, sugar, and water in a small saucepan over medium-high heat and bring to a boil. Reduce heat to low and simmer for about 15 minutes. Pour into an airtight container and store in the refrigerator for up to a week.
To make a cocktail, fill a tall glass with ice. Add the cranberry syrup, vodka, and Triple Sec. Add the juice of the orange, and top off with seltzer water. Stir with a long spoon to combine.
Garnish with a slice of orange and some additional cranberries, if desired.
