This Cranberry Cobbler requires a bit of preparation, but the results are worth it. It’s a great recipe for entertaining over the holidays, since you can prepare it ahead of time and not need to worry about hand-mixing a bunch of cocktails every time someone needs a refill. This recipe makes enough for six servings, so adjust as needed!
|1.5 cups London dry gin (such as Beefeater or Tanqueray)|
|0.5 cup plus 1 tablespoon off-dry Sherry (such as Lustau East India Solera)|
|0.75 cup sugar|
|1 cup fresh or frozen cranberries|
|1 lemon, cut into wedges|
|0.5 orange, sliced into thin rounds|
|6 mint sprigs|
Preparation: How to make a Cranberry Cobbler
- Bring sugar and 0.75 cup water to a boil in a medium saucepan; stir until sugar is dissolved. Remove from heat. Pour off all but 1 cup simple syrup; refrigerate remaining syrup for another use.
- Heat syrup in pan almost to a boil; reduce heat to medium. Add cranberries and simmer until they just begin to burst, 2-3 minutes. Let cool in syrup.
- Place 2 tablespoons drained cranberries and 6 tablespoons cranberry syrup in a large pitcher. Add lemon wedges and orange slices. Using a muddler or wooden spoon, vigorously mash fruit. Stir in gin and Sherry. Let steep for 5 minutes.
- Strain into a medium pitcher. Fill 3 glasses with crushed ice. Pour half of mixture into a cocktail shaker. Fill with ice; shake vigorously for 10 seconds. Strain into prepared glasses, then mound with more crushed ice. Garnish each with a mint sprig and 3 cranberries. Repeat to make 3 more cocktails.