Description
A holiday cocktail made with Rye whiskey, cranberry, lemon, and 2 liqueurs, topped with a dash of celery bitters – and whichever garnish you feel is merited this year.
Ingredients
Units
Scale
(for 2 drinks)
- 3/4 ounce cranberry concentrate (unsweetened)
- 3/4 ounce lemon juice
- 1 ounce Benedictine liqueur
- 1/2 ounce orange liqueur (such as Patron Citronage, Cointreau, or Pierre Ferrand Dry Curaçao)
- 3 ounces rye whiskey (preferably Rittenhouse)
- 1 dash celery bitters
Garnish – Option 1
- prunes
- activated charcoal
Garnish – Option 2
- fresh whole cranberries
- sugar
- fresh mint leaves
Garnish – Option 3
- orange peel
Instructions
- Combine liquids in a shaker tin, filled 2/3 of the way with ice.
- Stir until well chilled (about 12 seconds).
- Strain into glasses.
- Top with appropriate garnish. [See “Notes”, below.]
Notes
- Coal Garnish: Squash 2 prunes together (it works best if they’re soft), trim to make rock-like facets with a sharp knife, then dust with activated charcoal powder (I used a small bristle brush).
- Cranberry-Mint Garnish: Make a simple syrup by heating equal amounts of sugar and water in a saucepan until sugar is dissolved. Add fresh cranberries and stir until well coated. Separate cranberries on parchment paper, and allow to cool. Thread cranberries and mint leaves on skewers.
- Orange Peel Garnish: Remove a 4 inch (±) strip of peel with a vegetable peeler. Bend the orange side of the peel sharply toward the drink, then rub it around the rim of the glass. You can either then drop it in the drink, or curl it up so that one end will hook over the edge of the glass.
Nutrition
- Serving Size: 2 dinks
- Calories: 233
- Sugar: 18.1 g
- Sodium: 42.2 mg
- Fat: 0.3 g
- Saturated Fat: 0 g
- Carbohydrates: 20.5 g
- Fiber: 1.4 g
- Protein: 0.4 g
- Cholesterol: 0 mg