The Cranberry-Spice Cocktail is a recipe from Brad Thomas Parsons (author of one of my favorite books, Bitters) that I came across on Food & Wine. Great for Thanksgiving or any other fall get-together, it’s a delicious, pretty low-alcohol treat for the holidays.
|2 oz Aperol|
|1 oz Lillet Blanc|
|4 oz hard cider|
|1 orange wedge|
|Three 1-inch pieces crystallized ginger—2 minced and 1 whole for garnish|
|4 dashes Cranberry-Anise Bitters or Peychaud's bitters|
Preparation: How to make a Cranberry-Spice Cocktail
- In a cocktail shaker, muddle the orange wedge with 10 of the cranberries and the minced ginger.
- Add the Aperol, Lillet Blanc, bitters and ice. Shake well.
- Double-strain the drink into an ice-filled Collins glass and top off with the hard cider.
- Garnish with the 3 remaining cranberries and the slice of ginger skewered on a toothpick.