Festive Cranberry Bourbon Sour Cocktail Recipe.

I don't like fussy drinks!  I like a cocktail that doesn't mess around, meaning STRONG, simple to make, and tastes incredible.  I can't have copious amounts of refined sugar and other unknown substances because I'm a Type 1 diabetic, and really--who needs all the junk anyway?  So here's a classic cocktail that I've put a holiday spin on.  With candied cranberries and sugared rosemary for garnish, it's a delightful and festive kick-off to ring in the holiday spirit!

This recipe is for 2, served in a lowball or Old Fashioned glass.  You will need to make a cranberry syrup to mix with the bourbon, as well as the garnish of sugared rosemary and cranberries.

Make the Candied Garnishes

First, to make the sugared rosemary and cranberries; bring 1 cup of water to a boil, then let it cool down to warm to the finger temperature.  Then, add 1 cup fresh cranberries and let them set for 2-3 minutes.  If the water is too hot, their skins will crack, so be sure to let the water cool down to borderline warm/hot.  Once the cranberries have soaked their time, then add a few sprigs of rosemary.  Remove the cranberries and rosemary and pat them a bit with a paper towel.  Leave them wet enough to pick up sugar.  Roll them around in a bowl of granulated sugar to coat, lay on parchment and let them dry.  

Cranberry Syrup

In a saucepan, mix 1/2 C water, 1 cup fresh cranberries, the juice plus the zest of 1 mandarin orange, juice of 2 lemons, and 3 1/2 T maple syrup.  I used Lakanto Sugar-free Maple Syrup.  It is a healthy alternative to sugar, and tastes amazing in this cocktail.  Bring all this to a boil and let it simmer until cranberries are very soft.  Take a wooden spoon and smash them up, remove from heat and let cool down.

And finally....mix it up!

Pour the syrup into a shaker of ice and add 4 oz good bourbon, such as Bulleit. Shake vigorously!  Pour over ice into a lowball or old fashioned glass, and garnish with the beautiful and tasty sugared rosemary and cranberries.



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