Christmas Cranberry Ginger Sour

After shipping 5 bazillion holiday orders, you could pretty much give me any kind of booze, and I'd be happy. Shot of Jägermeister? Okay, maybe not anything. But my cocktail mixing has been limited mostly to stirring a whiskey soda with my finger for the past month.

But Christmas is almost here, 99.9% of the orders are out the door, and I'm going to drink a pretty, delicious cocktail thankyouverymuch. So I made a cranberry ginger syrup that's tart and syrupy and a great match for the bourbon and orange in this cocktail but equally delicious mixed with some seltzer for a non-alcoholic option. But here, I've used whiskey, because that's what I need to get into the holiday spirit. 


Christmas Cranberry Ginger Sour

2.5 oz rye
1 oz cranberry ginger syrup * 
1/2 oz lemon juice
thyme sprig and lemon twist garnish

Combine ingredients in a shaker with ice. Shake, strain, and serve up.



1 12 oz bag fresh cranberries
1 cup apple juice
1/2 cup each brown and white sugar
1 piece of ginger, peeled and finely chopped (about 3" x 1")
zest of 1/2 orange

Combine all ingredients in a saucepan and bring to a boil. Reduce heat and simmer for 10 minutes or so until cranberries pop and mixture just barely starts to thicken. Strain. Use syrup for cocktail, and you can use the cranberry mixture as you would cranberry sauce.