• Kate

Cranberry & Rosemary Gin and Tonic

Updated: Nov 30, 2018

For Cranberry Juice

  • 6Oz Fresh Cranberries

  • 6 Canned Pineapple Slices

  • 1 C Water

  • ¼ C Pineapple Juice

  • ½ C Orange Juice

  • 1 Tbsp Lemon Juice

  • 1 Tsp Salt

Yields: About 3 C

In a food processor chop cranberries and pineapple with a little juice to keep it moving. Add to a medium pot with water, pineapple juice, lemon juice, and orange juice and bring to a simmer.

Add salt, I chose to not add any additional sugar, I was looking for more of a tart juice and I thought that the sugars in the pineapple and various juices would evenly balance out the tartness of the cranberries.

Cook over a low simmer for 30-40 minutes, scoop out any residual chunks and blend with some of the juice. Return freshly blended fruit to the pot and allow to cool. Store in the refrigerator in an airtight container until needed.

Per Cocktail

  • 1 ½ Oz Gin

  • 2 Oz Juice

  • 1 Sprig of Rosemary for Garnish

  • Tonic

  • Ice

  • Red Sanding Sugar

  • Salt

To prep your glass wet a paper towel and roll the top 1” edge of your glass through the wet paper. On a flat surface sprinkle sanding sugar and crack some coarse sea salt on top. Gently roll the wet sides of your glass in the sugar to create a lovely rim.

In a shaker, muddle a few Rosemary leaves into the gin with a blunt ended instrument. Add juice and ice and set to shaking. Pour over ice in your prepped glass and top off with tonic (don’t fill it to the top just to the edge of the sugar) garnish with a sprig of rosemary so with every sip you get a whiff of the herb’s bouquet.

Tip: it is fresh juice, always shake before use because it will be more concentrated on the bottom

We had a little debate over finding the right proportion of ingredients and believe that topping off with tonic (Filling up the rest of the way) was too much and thinned out the flavor of the juice. After a few tries, because one cocktail is never enough on these days, we settled on just 1 ½ Oz of Tonic on top of the cocktail.

It made the most brilliant fuchsia pink the first time and a deep purple when we added less tonic. Overall, the combination of the rosemary with the tart cranberry was wonderful and played off each other and with the rest of the Thanksgiving meal fantastically.


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