Spiced Cranberry Whiskey Sour

It is cranberry season, and the grocery stores are stocked full with fresh bags of them in anticipation of Thanksgiving’s favorite condiment.  Each year we like to employ these delightfully tart berries in a cocktail creation that reflects the flavors of fall. This year we offer you a fun twist on the traditional Whiskey Sour with the addition of a spiced cranberry syrup. It will take a bit of advance prep time in the kitchen, but the rewards are well worth the effort. Now some may think that a whiskey sour is a wimpy beginners drink, but we are here to tell you that when made with our mix and measures, it is a drink that any Manhattan/Old Fashioned cocktail lover will flip for. And should you have any of the spiced cranberry syrup left over, mix it with club soda over ice in a tall glass for a non-alcoholic drink that the kids will love!

Spiced Cranberry Whiskey Sour

In a shaker glass filled with ice add:

• 2 Ounces Good Bourbon (We use George Dickel 8 Yr)
• 1 Ounce Fresh Orange Juice
• ½ Ounce Spiced Cranberry Syrup*
• 1 Dash Orange Bitters

Shake and strain over fresh ice in a lowball glass.  Garnish with the traditional orange and Luxardo maraschino cherry flag.

*Spiced Cranberry Syrup

• 1 Cup Water
• 1 Cup White Sugar
• 1 Bag of Fresh Cranberries (12oz)
• 6 Crushed Allspice Berries
• 1 Piece Star Anise
• 1 Cinnamon Stick Broken into Pieces
• 6 Clove Buds
• 1 3” Long Orange Rind
• 1 2” Piece of Peeled Fresh Ginger
• ½ Teaspoon Whole Black Pepper Corns

In a Saucepan combine water, sugar, berries and spices (including orange rind) together, slowly bring to a boil. Reduce heat and simmer until cranberries are soft and liquid is reduced by ¼. Cool then strain into a sterile bottle through a fine sieve pressing out the cranberries and discarding the pulp and spices. The syrup will keep 7 to 10 days in the refrigerator.