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. 
Thank you so much for making these… I was looking for something to use up 5 ounces of cream cheese, and this looks great. And added bonus- it will also use up one of the many bags of cranberries in my freezer!
beantownbaker — January 8th, 2013 @ 8:48 pm
Great! I hope you enjoy them
omgosh, I loved these. I’m not supposed to have dairy right now, but I snuck a tiny bite. SO. good. I didn’t have any ginger and subbed 1/2 cup of oats for 1/2 cup of the flour. Really delicious and really easy!
beantownbaker — January 13th, 2013 @ 10:26 am
What a great substitution! I’m lactose intolerant so I use the Tofutti Better Than Cream Cheese. Have you tried it?
No, I can’t have soy, either. It’s for my daughter – she doesn’t tolerate dairy or soy and I’m still nursing her. It’s been a very boring (culinarily speaking) 8 months!
beantownbaker — January 13th, 2013 @ 10:07 pm
Oh bummer! Not being able to eat dairy or soy must be tough!