Maple Cranberry Bourbon Smash
This cocktail encompasses all of the cozy holiday feels — the maple, the cranberry, the rosemary, ah! If you’re up for taking the extra step to make your own cranberry juice, jus know that it’s so worth it (for the color alone!).
Ingredients:
½ oz maple rosemary syrup
2½ oz unsweetened cranberry juice
2 oz bourbon
garnish: rosemary sprigs, fresh cranberries
Directions:
In a cocktail shaker, combine syrup, cranberry juice, and bourbon. Add ice and shake. Strain over crushed ice in a rocks glass. Garnish with rosemary sprig and fresh cranberries.
MAPLE ROSEMARY SYRUP
Ingredients:
½ cup maple syrup
½ cup water
2 rosemary sprigs
Directions:
In a small sauce pot, combine maple syrup, water, and rosemary sprigs. Bring pot to a simmer and let it sit for about 15 minutes. Once cooled, strain out the rosemary sprigs and store in an airtight container in the refrigerator for up to three weeks.
UNSWEETENED CRANBERRY JUICE
Ingredients:
2 cups water
12 oz pkg fresh/frozen cranberries
½ lime
Directions:
In a medium sauce pot, combine water and cranberries. Bring pot to a boil. Once boiling, reduce heat, and let simmer, covered, for approximately 15 to 20 minutes, until desired color and tartness is achieved.
Let cool completely and strain the cranberries through a fine mesh sieve into a bottle or mason jar.
Stir in juice of the 1/2 of lime.
Store in the refrigerator for up to two weeks.