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Cranhattan Makes 1 cocktail 2 ounces anejo tequila 1 1/2 ounces Cranberry Puree (see recipe below) 1/2 ounce Cranberry Liqueur (see recipe below) Ice, for cocktail shaker 3 Brandied Cranberries (see recipe below), for garnish Add tequila, Cranberry Puree, and Cranberry Liqueur to a cocktail shaker filled with ice. Shake thoroughly and strain into a chilled martini glass. Garnish with brandied cranberries on a cocktail spear. Cranberry Puree Makes 6 cups 3 cups fresh cranberries 1 orange, zested and juiced 6 cups water 3 cups sugar Combine ingredients in a heavy-bottomed saucepan over medium heat. Cook until cranberries break open and begin to break down, about 8 to 10 minutes. Puree in a blender, and chill until ready to use. Brandied Cranberries and Cranberry Liqueur Makes about 20 to 25 berries and about 1 cup liqueur 1 cup fresh cranberries 1/2 cup sugar 1/4 cup water 1/2 cup brandy Combine cranberries, sugar, water, and 1/4 cup of brandy in a heavy-bottomed saucepan over medium-high heat. Cook just until cranberries start to pop and split open, 5 to 8 minutes, stirring occasionally and watching carefully. Once a couple of berries split open, the rest will open very quickly, so remove from heat immediately and cool to room temperature. The berries should keep their form with just a single split in the skin so they can soak up all the delicious brandy. Once cooled, add remaining 1/4 cup brandy and refrigerate 1 to 2 days before using soaking liqueur for cocktails and cranberries for garnish. |
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| © 2012 Mary Sue Milliken and Susan Feniger. All rights reserved. |
