Here’s the perfect cocktail for Thanksgiving. Red, cold, bright. The recipe calls for Cranberry Cordial, and I’ve just blogged that recipe. You’ll also need some Lime Sour Mix, and the recipe follows below. I make this drink each Thanksgiving, using our homemade cranberry cordial. It’s a tradition you too will enjoy.
This drink comes from Raising the Bar by Nick Mautone. I’ve modified it by using sliced cranberries rolled in sugar. Nick has a more elaborate presentation, cooking the berries in maple syrup and spices. My version is easier. Well, lazier.
Cranberry Daiquiri
Yield: 6 large drinks
Ingredients:
- 1 orange
- 3 tablespoons maple sugar for rimming the glasses
- Crushed ice for serving
- 18 ounces Lime Sour Mix
- 15 ounces light rum
- 6 ounces Cranberry Cordial
- 30 cranberries, sliced in half and rolled sugar.
Preparation:
Pour the maple sugar onto a small plate. Slide a wedge from an orange and rub the juicy side of the fruit along the outer edge of the lip of each glass, not along the inside of the rim. Holding each glass at an angle, roll the outer edge of the rim in the sugar until it is fully coated.
Add a heaping tablespoon of crushed ice to each glass.
Fill a large pitcher with a tight-fitting lid or an extra -large cocktail shaker with ice. Add the sour mix, rum, and cranberry cordial. Shake or stir vigorously until the pitcher or shaker is thoroughly beaded with sweat and is extremely cold to the touch.
Pour into each glass. Adorn with sliced cranberries for color.
Lime Sour Mix
Yield: 6 cups
- 1 quart freshly squeezed lime juice
- 1 cup egg whites
- 1 cup simple syrup
Preparation:
Juice the fruit and pour the juice through a fine-mesh strainer into a blow. Using a rubber spatula, scrape the pulp through the strainer to ensure that you get every drop of juice. Discard the pulp. You should have 1 quart of juice, which generously requires 24 to 30 limes [or lemons if you prefer]. Use more fruit if needed.
Add the egg white and syrup and whisk thoroughly.
String the mixture once more through a fine-mesh strainer into a container with a tight fitting lid. Taste the mix. It should taste true to the fruit but with a hint of sweetness. If you prefer it sweeter, add more syrup. Depending on the time of year, the acid and sugar in the limes or lemons can vary, so adjust syrup as needed.
Cover and chill thoroughly before using.
Source: Raising the Bar by Nick Mautone