It’s that time of year again. You’ve tolerated nit wit sales clerks who barely looked up from the cell phones long enough to ring up your purchases, you waited 15 minutes for that woman with 15 kids and 500 bags to get everyone loaded into her mini van and spend 7 of those minutes searching for her cell phone (before finding it perched on the roof of said vehicle) and finally backing out of the ONLY parking spot that’s even within view of the mall doors, you didn’t punch out the guy that swiped your gigundous Starbuck’s peppermint mocha right out from under your nose and you resisted buying the straight jacket for your mother-in-laws Christmas present. You deserve a GIANT gold star and at least two bourbon cocktails.
I have a bit of a love affair with bourbon and that feeling is especially strong this time of year. There’s something about its rich flavors but the aroma alone makes me feel all warm and fuzzy inside (after consuming a couple bourbon cocktails that fuzzy feeling gets even stronger).
I suppose this cranberry bourbon cocktail qualifies for holiday cocktails status because it uses fresh cranberries. (And you were just going to throw out those extra cranberries – Nonsense.) For a little touch of sweetness, there’s a bit of honey syrup in there. But it’s an easy cocktail to whip up.
A few other bourbon cocktails that you might consider, for your imbibing pleasure this chilly season….
Happy Holiday Cocktails Everyone!
Recipe: Fresh Cranberry Bourbon Cocktail
- 4 Black Peppercorns
- 20 Fresh Cranberries
- 1 3/4 Ounces Bourbon
- 1 Ounce Cointreau
- 2 Teaspoons Honey Syrup (see below for recipe)
- Squeeze of Meyer Lemon Juice (or regular lemon)
- In a cocktail shaker add the peppercorns and crush.
- Add the cranberries and smash them up.
- Add the bourbon, Cointreau and honey syrup and stir and muddle a bit more to combine everything.
- Add ice to the shaker.
- Cover and shake vigorously.
- Strain into cocktail glass and add a squirt of lemon juice.
- Garnish with a lemon twist or sugared cranberries.
To Make the Honey Syrup
Mix 1/4 cup honey and 1/4 cup water to a small saucepan.
Heat until honey is completely melted and liquid just begins to bubble.
Remove from heat and let cool to room temperature.
Pour into a sealable container and store in the refrigerator. Will last approximately 1 month.
Preparation time: 7 minute(s)
Number of servings (yield): 1
Culinary tradition: USA (General)
Recipe by Pamela Braun.