Cranberry Ginger Fizz Cocktail
This past weekend we had a potluck dinner party with friends. Since we had a fall theme, I decided to play around with cranberries. We all provided one food dish and a beverage. And you guys know I was drawn to the pretty pink color of this cocktail.
And the gin. Let’s be honest here. Ever since I set out to find my go-to cocktail when I turned 30, I fell in love with the gin and tonic. This cocktail is a combination of a cranberry infused gin, ginger ale, and ice.
I made the cranberry infused gin a day in advance and let it sit in the fridge overnight to really soak up all the flavors of the fruit – cranberry, orange, and lemon. The ginger ale gives a great hint of spice and fizziness from the carbination. This drink is a fun festive cocktail that would be great for any breast cancer awareness meal, Thanksgiving, Christmas, or really any day of the year.
One Year Ago: Halloween Cupcakes using Fondant
Two Years Ago: Boston Lobster Party and Homemade Milky Way Bars
Three Years Ago: Pecan Pie Cookies and Chocolate M&M Cookies
Four Years Ago: Crockpot Keilbasa and Kraut and Pink M&M Treats
Five Years Ago: Crab and Cheese Omelet
Don’t forget about my Power of Pink Challenge – make something PINK by the end of the month to raise Breast Cancer Awareness!
Cranberry Ginger Fizz Cocktail
Cranberry infused gin mixes with ginger ale for a delightful cocktail
Yield: 4 cocktails
Ingredients:
For the Cranberry Simple Syrup
3/4 cup sugar
3/4 cup water
1 cup fresh cranberries
Fruit to Muddle
1 lemon, cut into wedges
1 orange, cut into slices
For the Cocktail
1 1/2 cups gin
1 cup chilled Ginger Ale
4 mint springs
Directions:
For the Cranberry Simple Syrup
Bring sugar and water to a boil in a medium saucepan, stir until sugar is dissolved. Remove from heat; pour off all but one cup of syrup, reserving any extra for another use.
Heat the syrup to a boil and then reduce heat to medium. Add the cranberries and simmer for 2-3 minutes until they just begin to burst. Remove from heat and let cool in syrup.
Muddle with Fruit
Place 2 Tablespoons drained cranberries and 6 Tablespoons cranberry syrup in a large pitcher; add the lemon wedges and orange slices.
Using a muddler or wooden spoon, vigorously mash the fruit.
For the Cocktail
Stir in gin and let steep for at least 5 minutes.
Strain into a medium pitcher.
Fill 4 glasses with crushed ice. Fill about 1/2 full with ginger ale.
Top with cranberry infused gin.
Garnish with mint leaves.
Recipe adapted from Creative Culinary
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Happy blog birthday!! I love the idea of making these for Halloween with orange and black sprinkles…and black or cute pumpkin cupcake liners. I’m all excited to make these now. Fabulous job!
beantownbaker — August 28th, 2013 @ 7:25 am
AND, you could use the Halloween Oreos that have orange filling in them if you wanted 🙂 Oh, now I’m thinking orange Oreos to get the orange/black colors. Then use just purple sprinkles. Or maybe purple and green to round out the festive Halloween colors.
Happy blogiversary, Jen!!!!!!!!!! More exclamations! 🙂 these cupcakes look amazing! Congratulations on 6 great years! You’re one of the blogs I followed before starting my own! You’re amazing!
beantownbaker — August 28th, 2013 @ 7:27 am
Thanks Julie! And thanks for all the exclamation points 😉 It’s crazy to think I’ve been doing this 6 years now…
6 years of blogging!!! These cupcakes are the perfect way to celebrate!
beantownbaker — August 28th, 2013 @ 1:37 pm
They sure are!
Happy 6th Blog-verisary!!! I can’t wait to see what the next 6 years will bring ya!! Been a loyal fan for the past 6 years or so!!
beantownbaker — August 28th, 2013 @ 1:38 pm
Thanks! Who knows where life is going to take me in the next 6 years, but I hope I’m still enjoying blogging. I know I’ll still love baking 🙂
what a great way to celebrate 6 delicious years!! congrats 🙂
beantownbaker — August 29th, 2013 @ 9:08 am
Thanks!
Do you think I could make these cupcakes in advance, freeze them, and then decorate them the day of a birthday party? Or do you think the oreos inside the cupcakes would be compromised by freezing?
beantownbaker — September 2nd, 2013 @ 9:41 am
I’ve never put these Oreo cupcakes in the freezer, so I’m not sure how they’d work… If you try it, please let me know how they do.
Happy Blog-o-versery! I couldn’t imagine making oreo cupcakes more festive, but you certainly did so! Sprinkles are a fantastic idea!
beantownbaker — September 2nd, 2013 @ 9:42 am
Thanks 🙂
Happy blogiversary! I love any dessert with an Oreo in it: these cupcakes seem like an excellent choice to celebrate with!
beantownbaker — September 2nd, 2013 @ 9:42 am
I love Oreos in desserts too!
Okay, funfetti AND oreo, just stop it please 😉 this is a dream dessert!
beantownbaker — September 2nd, 2013 @ 9:43 am
My thoughts exactly 😀
Happy blogiversary! I can’t remember who recommended your blog to me, but I’m so glad they did! And I think I will definitely make these cupcakes next weekend for the first weekend of the NFL season. Last year I bought a package of black and gold sprinkles (GO STEELERS!) and I’ve been saving them for a good occasion. I also have friends who request the mini ham & cheese sandwiches every single year on kick-off weekend, though we call them butter sandwiches. These cupcakes will be a great addition to the no-diet day, haha. Thanks!
beantownbaker — September 2nd, 2013 @ 9:44 am
Thanks! Great idea calling those sandwiches butter sandwiches. I’m going to have to adopt that name as well 😉 These cupcakes would be great for NFL kickoff next weekend (even if I don’t agree with your choice in teams to root for…)