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Cranberry Orange Bourbon with Brandied Cranberries

Yield: serves 1, multiply as needed

Author The Little Epicurean

Ingredients

  • 2 oz fresh squeezed orange juice
  • 2 oz bourbon
  • 1 1/2 teaspoon orange ginger simple syrup
  • 1 1/2 teaspoon brandied cranberries syrup (recipe follows)
  • dash of bitters
  • brandied cranberries

Orange Ginger Simple Syrup:

  • 1 cup water
  • 1 cup granulated sugar
  • 4-inch piece ginger, peeled and sliced into small matchsticks
  • orange peels from half an orange

Brandied Cranberries (in syrup):

  • 6 oz fresh cranberries, washed and picked
  • 3/4 cup granulated sugar
  • 3/4 cup water
  • 1 cinnamon stick
  • 1/2 cup brandy

Instructions

  1. Fill highball glass half full of crushed ice.  Add orange juice, bourbon, orange ginger simple syrup, brandied cranberries syrup, and a dash of bitters.  Stir to combine.  Add additional ice, if necessary.  Garnish with brandied cranberries and dried orange crisp.

Orange Ginger Simple Syrup:

  1. In a medium pot, combine water, sugar, ginger, and orange peels.  Bring mixture to a boil until sugar dissolves.  Remove from heat.  Cover pot with lid and let steep for 20 minutes.  Strain ginger and orange peels.  Transfer simple syrup to an airtight container and store in the fridge until ready to use.  Keeps in the fridge for two weeks.

Brandied Cranberries:

  1. In a small pot, bring water and sugar to a boil.  Add cranberries and stir until coated in syrup.   Cook for 30-45 seconds just before the cranberries start to pop open.  Remove from heat and transfer to a 1/2 liter jar.  Add cinnamon stick.  Pour in brandy.  Pour in enough sugar syrup to fill the jar.  Cover with lid and let chill in the fridge for at least 48 hours before using.  The longer it sits, the better it gets!

Recipe Notes

If you don't have time to make brandied cranberries, feel free to use store-bought brandied cherries.