Festive? Check. Delicious? Bourbon? Double Check. Be the toast of the town when you serve this southern recipe with a twist at your next Holiday gathering!
- 1 c. water
- ¾ c. sugar
- 2 strip fresh orange peel
- 1 c. fresh cranberries
- 1 c. Kentucky bourbon
- 8 sprig fresh mint
- In 2-quart saucepan, heat water, sugar, and orange peel to boiling on high. Add cranberries and cook 2 to 3 minutes or until cranberries pop and split but still hold their shape. Remove from heat and cool to room temperature. Refrigerate until cold. (Syrup and cranberries can be refrigerated up to one week.)
- When ready to serve, strain cranberry syrup through sieve set over 1-quart liquid measure; discard solids. Spear 3 raw cranberries on each of 8 toothpicks. Stir bourbon into syrup.
- Fill 8 glasses with crushed ice. Divide bourbon mixture among glasses. Garnish with cranberry spears and mint.
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