Spiced Cranberry Spritz
We all know how I like my Aperol and Campari Spritzes. So I figured I’d make one for holiday timez. This is a simple, light cocktail to counterbalance all that nog you might be consuming. BUT DON’T LET ME TALK YOU OUT OF THE NOG. No hate to the nog.
PS: these are fake poinsettias. Because letting your chicken lurk in a sea of real poinsettias is not a good idea.
If you don’t feel like making your own Spiced Cranberry Syrup for this—I suggest Royal Rose’s Cranberry Spice Syrup as an alternative. I suggest all of their flavors, actually. Ooh…their Cardamom Clove would be so great in this, too!
I digress.
SPICED CRANBERRY SPRITZ
Makes one serving.
Ingredients:
1.5 oz. Campari or Aperol, whichever floats your boat (I used Campari for this)
3 oz. dry sparkling rosé
1-2 oz. club soda or plain sparkling water (hey, cranberry or orange flavored would be good, too)
3/4 oz. Spiced Cranberry Syrup (instructions below)
1.5 cups fresh cranberries
1 cup water
1/2 cup granulated sugar
2 cinnamon sticks, 8 cloves, 6 whole allspice seeds
Garnish: a handful of frozen cranberries + a sprig of fresh rosemary
To make the syrup:
Bring all ingredients (cranberries, water, sugar, and spices) to a simmer on medium high heat, then lower to simmer for 10 minutes. Remove from heat, allow to cool, then strain liquids into an airtight container and store in the refrigerator for up to 2 weeks.
To make the cocktail:
Add ice and frozen cranberries to your glass. Add syrup, then Campari, then sparkling wine, and top with club soda. Give it a stir and garnish with rosemary.
