The Cran-Rose Cocktail

Halloween is behind us and Thanksgiving is on the horizon. While pumpkin drinks will still linger, cranberries are now on the menu and this brings us to one of our favorite fall cocktails. Dubbed the Cran-Rose this concoction introduces Rosemary as a savory element to the tart refreshing nature of the cranberry. The result is mildly sweet and tart with a savory herbal twist. It is a perfect pre-dinner cocktail offering for Thanksgiving. An important note to the success of this drink is to use unsweetened 100% pure cranberry juice to make the syrup. Otherwise the drink will be too sweet and lack that cranberry tartness.

Cran-Rosemary Syrup

  • 1 Cup Unsweetened Cranberry Juice (We like R.W. Knudsen “Just Juice”)
  • 1 Cup Sugar
  • 2-3” pieces of Fresh Rosemary

In a Saucepan combine sugar and juice and bring to a boil and reduce by ¼.  Add pieces of Rosemary and simmer for five minutes and no more.  Remove the rosemary immediately.   Cool, Strain through a fine sieve and put up in a sterile bottle.  Syrup will keep 7 to 10 days in the refrigerator.

The Cran-Rose Cocktail

In a Martini Shaker Filled with Ice Add:

  • 2 Ounces of Good Quality Gold Rum
  • 1 Ounce of Cran-Rosemary Syrup

Shake Until Painfully Cold, Then Shake a Bit More.  Strain into a Martini Saucer.  Garnish with a Sprig of Rosemary.