Thanksgiving is fast approaching, so let's whip up a holiday cocktail to impress your guests.
If you've been playing along with On the Sauce at home, last year we made the popular Running Out of Thyme for the occasion. But don't worry — what this week's drink lacks in a punny name, it makes up for in deliciousness.
While cranberries are synonymous with Turkey Day, they're pretty "meh" when fresh, which is why we're turning the mini red globes into a tasty syrup that balances the sourness of lemon juice perfectly. Also, anyone who's ever made a good cranberry relish knows that the addition of some orange really brightens up the side dish; enter the recipe's call for orange marmalade.
Those friends and family members who are picky about their booze are in luck, too, as it's easy to substitute gin (though the spirit works really great here) with vodka. The beauty of this cocktail, after all, is that it's versatile.
Run with that adaptability and omit the egg white all together if the plan is to prepare a large batch ahead of time. You'll be able to do a lot less mixing and more drinking — or, in my case, more snacking yourself into a food coma with help from your aunt's pumpernickel spinach dip.
Fall Gin Sour
Makes 1
Cranberry Syrup:
1/2 cup water
1/2 cup sugar
1 cup fresh cranberries, roughly chopped
In a saucepan over high heat, add water and sugar. Stir until dissolved. Add cranberries. Stir and reduce heat to simmer. Allow to simmer for 15-20 minutes. Strain into a sealable container and let cool. Keep covered and refrigerated for up to 2 weeks.
Cocktail:
1.5 ounces gin
3/4 ounce cranberry syrup
1 tablespoon orange marmalade
Juice of half a lemon
1 egg white (optional)
In a cocktail shaker, shake all ingredients — yes, without ice — until frothy, about 15-20 seconds. Add 1 large ice sphere to a rocks glass, then strain in cocktail through a fine-mesh strainer. Garnish with a lemon or orange wheel.
Connect with CL columnist Chris Fasick on Twitter, or email him at cdfasick@gmail.com if there's a cocktail or recipe you'd like featured.
This article appears in Nov 16-23, 2017.