"We drink this year-round but invented it over the holidays, when we had mounds of homemade cranberry sauce in the fridge. It evolved from a Champagne and fresh berry compote drink that we saw being made at Portland's Clyde Common. We subbed bourbon and experimented until we arrived at this delicious mix."
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Ingredients5 m servings
Original recipe yields 1 servings (1 cocktail)
- Muddle the crushed ice and cranberry sauce in a rocks glass until the ice has been tinged red. Pour in the whiskey, orange liqueur, bitters, and water. Stir and serve.
- To make the cranberry sauce
- Preheat oven to 325 degrees F (165 degrees C). Stir a 12 ounce bag of fresh cranberries together with 1 1/2 cups of white sugar, 1/2 cup of brandy, and 4 1/2 teaspoons of orange zest in a shallow baking dish. Bake in the preheated oven until the berries are soft and the liquid has evaporated, about 1 hour. Allow the berries to cool completely before using in the cocktail above. Store the cranberries covered in the refrigerator.
ReviewsRead all reviews 2
I'm trying to watch my weight but still quench my thirst.... I deleted the cranberry sauce....