This week I made Mary two cocktails…The first was a re-imagined Bloody Mary and was a little dicey…It was kind of like gazpacho with vodka…It mostly suffered from a weird color! It tasted pretty good though. It probably needs lots of garnish and a bit more work! The second was a fabulous Cranberry Cinnamon Whiskey Sour. This was totally amazing and is going to be served at the Palevsky/Harrison Thanksgiving Monday Bacchanal! Here are the recipes and our show!
Cranberry & Cinnamon Whiskey Sour – Baker by Nature
Makes 4 cocktails
2 cups fresh cranberries
2 cups water
2 cups sugar
2 cinnamon sticks
3/4 cup bourbon or whiskey
1/2 cup lemon juice
1/4 cup orange juice
1/4 cup lime juice
Ice cubes & cocktail shaker for mixing
In a medium-sized pot add cranberries, water, sugar, and cinnamon sticks. Heat over a medium flame, and bring to a boil. Reduce to a simmer, and cook, stirring occasionally, until the cranberries have burst open and can easily be stirred into the syrup, resulting in a smooth consistency. This will take about 10 minutes. Once done, remove syrup from heat. Fit a large bowl with a fine mesh strainer and strain the simple syrup, leaving all of the large chunks and skin behind. Let cool for at least 10 minutes before using.
When ready to make your cocktails, add 3/4 cup simple syrup, whiskey, lemon juice, orange juice, lime juice, and a large handful of ice to a cocktail shaker and shake vigorously for 30 seconds. Divide into 4 glasses and serve at once.