Clarified Spiced Cranberry Punch
Ingredients:
- 375 ml bourbon
- 2 lemon peels
- 1 lime peel
- 1 cinnamon stick
- ⅛ tsp nutmeg, ground
- 1 pinch cloves, ground
- 1 pinch allspice, ground
- ½ vanilla bean, cut in half and beans scraped
- 10 oz cranberry juice
- 3 oz orange juice
- 1 oz simple syrup
- 5 oz milk
- to garnish sugared cranberries
- Sugared Cranberries Ingredients
- ½ cup, divided sugar
- ¼ cup water
- 1 cup fresh cranberries
Directions:
Yields: 4-6 cocktails
In a resealable container, combine the bourbon, citrus peels, spices and vanilla bean. Seal and let infuse for at least a few hours, ideally overnight.
Once infused, add the cranberry juice, orange juice, and simple syrup, stirring to combine. Add the milk and refrigerate for 12-24 hours, or until the milk has visibly curdled. Do not stir or disturb the mixture while it curdles.
Place a coffee filter over a fine-mesh strainer and set it over a clean container. Gently ladle the clarified cocktail into the filter and allow it to strain naturally. Do not press or force the mixture through the filter as this can make the cocktail cloudy. Once fully strained, pour into a glass over a large ice cube and garnish with sugared cranberries.
Sugared Cranberries Directions
Combine 1/4 cup sugar and the water in a small pot over medium heat. Bring to a simmer, stirring occasionally, until the sugar has completely dissolved and the syrup is clear. Remove from the heat and let cool completely.
Once cooled, add the cranberries to the syrup and gently toss with a fork to coat. Place the remaining ¼ cup of sugar in a small bowl. Remove the cranberries from the syrup one at a time, letting any excess syrup drip off, then roll each cranberry in the sugar until evenly coated.
Thread 3 cranberries on a cocktail pick and allow them to dry for at least 30 minutes before using.
