Cran of Whoop-Ass - Bourbon Women November Cocktail
Cranberries are the name of the game for November menus, whether you’re cooking for yourself or others. And if you’re like us, there’s always some cranberry sauce left over. Why not take advantage of it beforehand and use it in a cocktail? This old fashioned riff uses cranberry sauce, rosemary, and a little maple syrup to build a lovely tipple while you’re working on your holiday dinners. Given the state of things in 2020 you might really need it.
Ingredients
- 2 oz 100 proof bourbon something a little aggressive and hot
- ¼ oz maple syrup barrel-aged if possible
- ½ oz ginger liqueur
- 1 tablespoon cranberry sauce
- 1 sprig of rosemary torn
- 3 dashes gingerbread bitters
- Garnish: rosemary skewer with cranberry
Instructions
- Combine cranberry sauce, rosemary, and maple syrup in a shaking tin and muddle well to break up the cranberry sauce and activate the rosemary’s aromatics. Add ginger liqueur, bourbon, and ice. Shake well and double strain into a rocks glass over once large cube. Garnish with a rosemary skewer with a few cranberries on it.
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