2½ oz cranberry juice
1 oz orange juice (preferably fresh-squeezed)
1 oz Marco ginger beer
1½ oz citrus vodka (or regular vodka with a splash of lemon juice)
¼ oz simple syrup
A few drops of fresh lemon juice
For garnish:
3–4 sugar-coated cranberries (recipe below)
Instructions:
In a shaker, add a handful of ice, cranberry juice, orange juice, Marco ginger beer, vodka, simple syrup, and a drop or two of lemon juice.
Taste and add more simple syrup if needed, a little at a time. Shake 3–4 times and strain over ice.
Garnish with sugar-coated cranberries.Sugar-Coated Cranberries
Ingredients:
½ cup water
¾ cup cane sugar (divided)
1 cup fresh cranberries (112g)
Instructions:
In a small saucepan, combine water and ½ cup sugar. Bring to a boil and whisk until sugar dissolves. Remove from heat and stir in cranberries to coat evenly. Cover and let steep for 10 minutes.
Drain (reserve syrup). Place cranberries on parchment paper over a cooling rack. Let dry for 1 hour.
Roll cranberries in the remaining sugar to coat.
To store: Place in an airtight container with a small bowl of rice (absorbs moisture). Keeps fresh for 2 days.
