A Thanksgiving Toast
Shake gin, simple syrup, lemon juice & bitters over ice to chill, then strain into a chilled coupe. Top with Prosecco and stir gently to mix.
Garnish with orange twist and cranberries.
It’s easy to dwell on the everyday stressors and seemingly insurmountable problems we face, but sometimes we all need a break. How ’bout tomorrow? Instead of trying to solve our problems or lamenting them, let’s do a little self care. Gather around the table with those you love, whether you agree with them or not, and toast to all that is right in the world. Leave the definition of “right” up to individual interpretation. I offer you this cocktail to raise your glass to a moment of accord.
Start by making a cranberry maple simple syrup. Mix 1/2 cup each of maple syrup and water in a medium-sized saucepan, then add 1.5 cups of cranberries cut in half, three 3″ x 1″ strips of orange zest (avoid using the white pith, which is bitter) and three 5″ long sprigs of rosemary. Bring to a gentle simmer over low heat then simmer for 20 minutes. Cooking at a low heat is crucial because cranberries are high in pectin. Bringing it to a boil will release the pectin and lead to more of a jelly than a syrup. After simmering, strain through a fine-mesh strainer, pushing all of the liquids out of the solids, then chill your syrup before using.
When you’re ready to make your cocktail, add 1.5 ounces of London dry gin, 3/4 ounces cranberry maple simple, 1/2 ounce freshly-squeezed lemon juice and 5 drops of Bittercube orange bitters to a small shaker, add ice and shake until frost begins to form on the shaker (about 20 seconds). Strain into a chilled coupe, top with 2 ounces of Prosecco, and garnish with an orange twist and 2 cranberries skewered on a cocktail pick.
Think of something you appreciate about everyone sitting around the table with you and share it with them. Everyone will be better for it.
Cranberry Maple Simple Syrup
1.5 cups fresh cranberries, halved
1/2 cup Grade A maple syrup
1/2 cup water
3 strips of orange zest (about 3″ x 1″)
3 sprigs of rosemary (each about 5″ long)
Mix maple syrup and water in a medium-sized saucepan, then add the remaining ingredients. Bring to a gentle simmer over low heat and simmer for 20 minutes. Cooking at a low heat is crucial because cranberries are high in pectin, and bringing it to a boil will release it and create jelly instead of syrup. After simmering, strain through a fine-mesh strainer, pushing all of the liquids out of the solids, then chill until using. Will keep in the refrigerator for approximately two weeks.