Post #791196 by Sandbartender on Fri, Nov 16, 2018 4:26 PM

Currently drinking a new cocktail I finalized the other day (using the pic from the other day, it's pitch black here now).

Tentatively called "Ginger and Merry Cran" thanks to the name suggestion from Greg Easter on the FB group "Tiki Recipes"

(note, I'd normally have put it in a more festive glass, but I really wanted the color to shine through here)

1oz Hamilton Black
1oz Lightly Aged VI/Cuban
2/3oz Lime
1.25oz Cranberry Ginger Syrup see below
2oz Ginger Beer (I like Gosling's but any spicy one will work)

Mix everything but the ginger beer in a shaker with crushed ice, shake to chill and dilute.

Open pour into DOF glass/mug, top with ginger beer, give a gentle stir, garnish with mint and candied cranberries.

*Cranberry Ginger Syrup-
1C Water
1C Sugar
1.5C FRESH Cranberries
1.5" piece of ginger, peeled and cut into thirds

Dissolve sugar in boiling water as per simple syrup. When sugar is dissolved add cranberries and ginger. Once they pop (~3min) pull out a dozen or so cranberries and chill them (for garnish). Turn down the heat and simmer until the rest of the cranberries have broken down completely. Remove from heat and once cool strain out the solids.

This will keep for a month or so in the refrigerator.

This syrup is also dynamite with gin and ginger beer.

[ Edited by: Sandbartender 2018-11-16 16:27 ]

[ Edited by: Sandbartender 2018-11-16 16:29 ]