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.