There is something about the first few sips of a cocktail after, or maybe even before, the relatives/guests arrive that really puts the fun into the holiday and takes the edge off the pre-party stress. Now that Black Friday actually starts on Thursday night, it's even more important to have the cocktails well before the time comes to head out in the car, if you indulge at all in the post-holiday madness.
I came across this recipe a few years back and it has become part of my annual Thanksgiving menu/tradition. I've even made and delivered it to some neighbors who also love it. This recipe hails from Gramercy Tavern in New York City and was published in Bon Appetit way back in 2004.
Here is a step-by-step guide with pictures on how to make this. It can easily be prepared Tuesday or Wednesday so the only thing actually requiring time on the holiday itself is pouring it into a fancy glass.
Cranberry Daiquiri Recipe (Single Batch: 6 Drinks)
1/2 c. sugar
1 cinnamon stick
1/2 t. grated orange peel
1/2 c. cranberries
1/2 c. + 6 T. light rum
6 T. dark rum
6 T. cranberry juice
6 T. lemon juice
I highly recommend doubling the recipe, might as well since you are going to the trouble to make it.
Cranberry Daiquiri Recipe (Double Batch: 12 Drinks)
1 c. sugar
2 cinnamon sticks
1 t. grated orange peel
1 c. cranberries
1 c. + 12 T. light rum*
12 T. dark rum*
12 T. cranberry juice*
12 T. lemon juice*
*I've measured this several times to find that 12 T. is about equal to 2/3 c. and is faster to pour than measuring by Tablespoons.
Here's the recipe in order without pictures in case you would like to print it, and then below will be a step-by-step with photos.
First, dissolve the sugar in an equal amount of water in a medium saucepan by cooking it over medium heat. Once dissolved, add the cinnamon stick(s) and the grated orange peel and bring it to a boil.
Now, mix in the cranberries and cook until they start to pop. Be careful looking in the pan in case one might pop you in the eye. Seriously! Turn off the heat and let the mixture cool. Then discard the cinnamon stick(s). Pour into a container that has room for more liquid.
Now add the first addition of light rum (the 1/2 or 1 c. amount, depending on your batch size) and chill. Once chilled, strain into a pitcher setting aside the cranberries for later use.
Add the dark rum and the second addition of light rum (the 6 or 12 T. amount, again depending on single or doubling the recipe), as well as all the cranberry and lemon juices. Chill again until it's really cold.
Serve in martini or other festive glasses over crushed ice. Add reserved cranberry garnish and enjoy. Cheers!
I came across this recipe a few years back and it has become part of my annual Thanksgiving menu/tradition. I've even made and delivered it to some neighbors who also love it. This recipe hails from Gramercy Tavern in New York City and was published in Bon Appetit way back in 2004.
Here is a step-by-step guide with pictures on how to make this. It can easily be prepared Tuesday or Wednesday so the only thing actually requiring time on the holiday itself is pouring it into a fancy glass.
Cranberry Daiquiri Recipe (Single Batch: 6 Drinks)
1/2 c. sugar
1 cinnamon stick
1/2 t. grated orange peel
1/2 c. cranberries
1/2 c. + 6 T. light rum
6 T. dark rum
6 T. cranberry juice
6 T. lemon juice
I highly recommend doubling the recipe, might as well since you are going to the trouble to make it.
Cranberry Daiquiri Recipe (Double Batch: 12 Drinks)
1 c. sugar
2 cinnamon sticks
1 t. grated orange peel
1 c. cranberries
1 c. + 12 T. light rum*
12 T. dark rum*
12 T. cranberry juice*
12 T. lemon juice*
*I've measured this several times to find that 12 T. is about equal to 2/3 c. and is faster to pour than measuring by Tablespoons.
Here's the recipe in order without pictures in case you would like to print it, and then below will be a step-by-step with photos.
First, dissolve the sugar in an equal amount of water in a medium saucepan by cooking it over medium heat. Once dissolved, add the cinnamon stick(s) and the grated orange peel and bring it to a boil.
Now, mix in the cranberries and cook until they start to pop. Be careful looking in the pan in case one might pop you in the eye. Seriously! Turn off the heat and let the mixture cool. Then discard the cinnamon stick(s). Pour into a container that has room for more liquid.
Now add the first addition of light rum (the 1/2 or 1 c. amount, depending on your batch size) and chill. Once chilled, strain into a pitcher setting aside the cranberries for later use.
Add the dark rum and the second addition of light rum (the 6 or 12 T. amount, again depending on single or doubling the recipe), as well as all the cranberry and lemon juices. Chill again until it's really cold.
Serve in martini or other festive glasses over crushed ice. Add reserved cranberry garnish and enjoy. Cheers!
Here is 1 c. of water, 1 c. of sugar, and 2 cinnamon sticks (for a double batch).
First, dissolve the sugar in an equal amount of water in a medium saucepan by cooking it over medium heat.
Now the sugar has dissolved and the syrup is clear.
Once dissolved, add the cinnamon stick(s)
and the grated orange peel (I used a microplane for a really fine zest)
and bring it to a boil.
I scored these cranberries at the Farmer's Market in St. Paul from an exclusive cranberry grower for $5.
Now, mix in the cranberries and cook until they start to pop.
Be careful looking in the pan in case one might pop you in the eye. Seriously! Besides hearing the pop you will notice the cranberries start to crack open. Turn off the heat and let the mixture cool.
Then discard the cinnamon stick(s). Pour into a container that has room for more liquid. I used this very large, 4 c. measuring cup.
Now add the first addition of light rum (the 1/2 or 1 c. amount, depending on your batch size) and chill. Once chilled, strain into a pitcher (or similar large measuring cup) setting aside the cranberries for later use.
Here is the dark rum and the light rum.
Add the dark rum (I decided to use a 2 cup measuring cup for this task, since I will be assembling 3 portions of 2/3 c. liquids)
and the second addition of light rum (the 6 or 12 T. amount, again depending on single or doubling the recipe),
as well as all the cranberry and lemon juices. Oops, I forgot about the lemon juice...so I put it in a separate cup. Next year, use the 3 cup measuring cup.
Here's the lemon juice, on it's way to 2/3 of a cup.
Pour the rum and juice mixture into the reserved cranberry liquid mixture (the one that was cooked in the pan and that you previously strained out the cranberries and zest).
Chill again until it's really cold. Here's the whole concoction. So a double batch makes about 4 cups of daiquiri. A little goes a long way though. One and you are feeling good. Two might be the cut-off point, depending on the relative.
Serve in martini or other festive glasses over crushed ice. Add reserved cranberry garnish and enjoy. Cheers!
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