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Cinnamon Cranberry Recipes

This is the holidays in a bottle.

Fresh cranberries mixed with cinnamon, rosemary, and lemon zest make for a versatile festive syrup made to pair with fall/winter gatherings. Mix it with equal parts citrus and soda, ginger ale, or ginger beer for a non-alcoholic treat or use it to add a dash of sweet into your tea.



Cranberry Collins



2 oz Gin

1 oz Cinnamon Cranberry Syrup

1 oz Lemon Juice

4-6 oz Soda



Build in a Collins glass or highball with ice. Garnish with a lemon wedge and rosemary.




Season’s Gimlet


2 oz Gin

1 oz Cinnamon Cranberry Syrup

1 oz Lime Juice

4 dashes of Grapefruit Bitters




Shake, strain, and pour into a chilled coupé glass. Garnish with a sprig of rosemary.



Rudolf and Stormy


2 oz Dark Rum

1 oz Cinnamon Cranberry Syrup

1 oz Lime Juice

6 oz Ginger Beer

Optional: 4-10 dashes of Chili Espresso bitters or a muddled chili



Build in a mule glass and stir with ice. Garnish with a dehydrated orange.



North Pole 75


1 oz Gin

¾ oz Cinnamon Cranberry Syrup

¾ oz Lemon Juice

Top with Champagne/Sparkling Wine




Build in a champagne flute, add the bubbly last. Garnish with sugared cranberries.



Winter Sour


2 oz Whiskey

1 oz Cinnamon Cranberry Syrup

1 oz Lemon Juice

1 Egg White




Shake everything vigorously then strain into a chilled coupé glass or into a rocks glass with ice. Top with Angostura bitters



Black Velvet Revolver



1½ oz Brandy

½ oz Orange Liqueur (Cointreau)

2 oz Red Wine (Pinot Noir)

1 oz Cinnamon Cranberry Syrup

1 oz Lemon Juice

1 Egg White


Shake everything except for the wine without ice for 1 minute for solid froth, add ice and shake again for 20 seconds. Strain into a rocks glass, let it sit for 30 seconds, then pour red wine over a spoon slowly to layer it on top. Garnish with cinnamon, nutmeg, and an orange rind.



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