With Thanksgiving fast approaching, have you decided which cocktail you'll be serving with your feast? Let us suggest a Cranberry Rum Punch, from our book Infuse: Oil, Spirit, Water.
This rum punch was inspired by the classic holiday flavors of fresh cranberries and warm mulling spices. (It also was designed to use ingredients that you risk to already have on hand during the holiday season—no extra shopping required!) Large-format punch is the easiest way to entertain a crowd, so feel free to whip this up in bigger batches. Simply add the ingredients for 3-4 drinks in your shaker at a time, pour over ice and top with sparkling wine.
Cranberry Rum Punch
Makes one cocktail
- 3/4 oz fresh lime juice
- 3 cubes cane sugar
- 1 & 1/2 oz Cranberry Rum (see recipe below)
- 3 dashes aromatic bitters
- 1 pinch ground cloves
- 1 pinch ground cinnamon
- Sparkling wine
- 2 cranberries
- 1 stick cinnamon
- Add the lime juice and cane sugar to a cocktail shaker and muddle the ingredients until the sugar is mostly dissolved.
- Add the cranberry rum, bitters, cloves and cinnamon. Add ice to just above the liquid, seal, and shake for 10 seconds.
- Strain into rocks glass filled with ice. Top with sparkling wine and garnish with cranberries and stick of cinnamon.
Cranberry Rum
Makes 14 oz
- 1/2 cup of fresh cranberries
- 14 oz of white rum
- Place cranberries in a 16 oz Mason jar and muddle until crushed.
- Add rum, seal, and shake for 30 seconds.
- Strain through cheesecloth, squeezing to extract excess liquid. Infusion will keep in refrigerator for up to one month.