An excellent cocktail all fall and winter long.
Omit gin and Sherry and add 1/4 cup tonic or spicy ginger ale.
Recipe information
Yield
Makes 6 servings
Ingredients
Preparation
Step 1
Bring sugar and 3/4 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.
Step 2
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.
Step 3
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.
Step 4
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.
Recipe notes
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