Skip to main content

Lipstick Memory

4.2

(15)

Two glasses of Lipstick Memory a cocktail made with cranberry juice sparkling wine and Campari.
Photo by Joseph De Leo, Food Styling by Lillian Chou

This festive, refreshing cocktail balances bittersweet Campari with tart, unsweetened 100% cranberry juice. Don’t substitute a version that has apple juice or any other ingredients on the label; you want that full-on puckering flavor. (Note: 100% juice doesn’t always mean 100% cranberry juice.) This drink’s tartness and bitterness awakens the palate for whatever you’ve got cooking.

Get more Thanksgiving cocktails

Recipe information

  • Yield

    Makes 1 cocktail

Ingredients

For the Cran-Rosemary Juice:

1 cup R.W. Knudsen Just Cranberry Juice (or other unsweetened 100% cranberry juice)
2 Tbsp. sugar
2 rosemary sprigs

For the cocktail:

2½ oz. dry sparkling wine
1½ oz. Campari
1 oz. Cran-Rosemary Juice
Garnish: Rosemary sprig, torched if desired

Preparation

  1. Step 1

    To make Cran-Rosemary Juice, combine unsweetened cranberry juice, 2 Tbsp. water, and sugar in a small saucepan. Bring to a simmer over medium high heat, stirring to dissolve sugar, then immediately remove from heat. Add 2 rosemary sprigs and let steep 4 minutes. Strain into a liquid measuring cup or 12-ounce resealable jar. Let cool to room temperature and use immediately, or seal and refrigerate up to 2 weeks.

    Step 2

    To make the cocktail, add sparkling wine to a Collins glass, being careful to let fizz settle to get an accurate measurement. Add Campari and Cran-Rosemary Juice, then fill with ice. If you’d like to torch the rosemary sprig, hold it next to the burner of a gas stove or near a match for a few seconds, just to warm a bit. Give the cocktail a very brief, gentle stir, then garnish with rosemary.

Read More
This chicken salad nails it—creamy, herby, and endlessly riffable.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use summer’s ripest offerings to make this Mexican party bev.
This spicy blackberry margarita gets its heat from a chile de árbol, shaken with fresh berries and a sprig of mint.
With black pepper, toasted sesame oil, and Castelvetrano olives, this margarita is for the savory drink lovers.
Extra vino? Simmer it into a spiced syrup and pour over ice cream for an elegant dessert.
This sheetcake version of Italian cassata houses a booze-soaked spongecake and sweet ricotta under a blanket of green marzipan dotted with candied fruit.
Muddled melon lends a hot pink hue. Call it the drink of the summer if you must!