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Epicurious

Cranberry Daiquiri

5.0

(1)

Image may contain Drink Cocktail Alcohol Beverage Human Person and Martini
Photo by Maura McEvoy
Note:

Remaining cranberry syrup and poached cranberries will keep for several weeks in the refrigerator.

Ingredients

Simple syrup:

1 1/2 cup sugar
1 1/2 cup water

Cranberry Syrup:

2 cups cranberries
2 cups simple syrup
4 wide strips orange zest
2 cinnamon sticks

Poached Cranberries:

1/2 cup cranberries
1/2 cup simple syrup
2 wide strips orange zest
1 cinnamon stick

Cocktail:

2 ounces Goslings rum
1 ounce freshly squeezed lime juice
1 ounce cranberry syrup

Preparation

  1. Simple Syrup:

    Step 1

    Combine sugar & water in small saucepan. Warm to form simple syrup, swirling pan to dissolve sugar. Chill before using to make cocktail. The extra syrup will keep indefinitely in the refrigerator.

  2. Cranberry Syrup:

    Step 2

    Bring syrup to a boil with orange zest & cinnamon. Add cranberries, reduce heat to low-medium and cook until all berries have popped. Remove from heat and let steep for a half hour. Pass mixture through the strainer, pressing only gently on the solids with back of ladle or spoon (too much pressure turns the syrup into more of a jelly). Goal is clear, bright, dark pink syrup.

  3. Poached Cranberries:

    Step 3

    Follow procedure for syrup EXCEPT stop as soon as a couple of berries start to pop. Chill. Goal is to leave berries intact and just cooked enough to be edible (the remaining syrup is tasty but too weak in cranberry flavor to use in the cocktail).

  4. Cocktail:

    Step 4

    Fill a cocktail shaker with ice. Add rum, lime juice & cranberry syrup. Shake and serve up in a martini glass, garnished with poached cranberries.

Excerpted from The Gramercy Tavern Cookbook by Michael Anthony with a History by Danny Meyer. Copyright © 2013 by Gramercy Tavern Corp.; photographs copyright © 2013 by Maura McEvoy. Excerpted by permission of Clarkson Potter, a division of Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher. MICHAEL ANTHONY is the executive chef-partner of Gramercy Tavern. In 2012, he recieved the James Beard Award for Best Chef: NYC. Originally from Cincinnati, Ohio, Michael recieved degrees from Indiana University and Paris's celebrated Ferrandi culinary school. He has cooked in Japan and in some of the finest French restaurants, including Jacques Cagna, Michel Geérard, L'Arpège, L'Astrance, and, in New York, Daniel. Prior to joining Gramercy Tavern in 2006, he was the executive chef of Blue Hill at Stone Barns. DANNY MEYER is chief executive officer and founder of Union Square Hospitality Group, which includes Union Square Cafe, Gramercy Tavern, Blue Smoke, Shake Shack, Union Square Events, The Modern, Maialino, Untitled, and North End Grill. He has long served on the boards of Share Our Strength and City Harvest and is on the executive committees of NYC & Company, Union Square Partnership, and the Madison Square Park Conservancy. He is the author of the New York Times bestseller Setting the Table
TagsCocktailAlcoholBeveragesDaiquiriRumCranberryBerryFruitLimeCitrusThanksgivingEpicurious

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