Cranberry Rum Punch
With Thanksgiving fast approaching, have you decided which cocktail you'll be serving with your feast? Let us suggest a Cranberry Rum Punch, straight from our book Infuse: Oil, Spirit, Water.
This rum punch was inspired by the classic holiday flavors of fresh cranberries and warm mulling spices. The recipe uses ingredients that many people have in their homes during the holiday season (no need to add to your shopping list). The punch is as easy to portion in large batches, making it perfect for entertaining a crowd. Just shake up 3 or 4 at a time in a cocktail shaker, pour into glasses, and top with sparkling wine.
Cranberry Rum Punch
makes one cocktail
- 3/4 oz of fresh lime juice
- 3 cubes of cane sugar
- 1 & 1/2 oz Cranberry Rum (see recipe below)
- 3 dashes of aromatic bitters
- 1 pinch of ground cloves
- 1 pinch of ground cinnamon
- Sparkling wine
- 2 cranberries
- 1 stick of cinnamon
- Add the lime juice and cane sugar to a cocktail shaker and muddle the ingredients until the sugar is mostly dissolved.
- Add the cranberry rum, bitters, cloves, and cinnamon. Add ice to above the liquid, seal, and shake for 10 seconds.
- Strain into rocks glass filled with ice. Top with sparkling wine and garnish with cranberries and stick of cinnamon.
Cranberry Rum
makes 14 oz
- 1/2 cup of fresh cranberries
- 14 oz of white rum
- Place cranberries in a 16 oz Mason jar and muddle until crushed.
- Add rum, seal, and shake for 30 seconds.
- Strain through cheesecloth, squeezing to extract excess liquid. Infusion will keep in refrigerator for up to one month.
