This cocktail is the result of using what you have available and not wanting to get complicated. I wanted a cool drink because, despite the fact it is Thanksgiving weekend, it is 89 degrees here in Tucson. For most people that's summer, for me it's summer enough to want a refreshing drink even though I still have a Thanksgiving turkey carcass in my refrigerator.
I peeked into the fridge, past the turkey, saw some apple juice and spied the nefarious leftover jellied cranberry and thought, why not?
The
Not Christmas Here Yet
CRANAPPLE
PUNCH
INGREDIENTS
1-1/2 Oz. Dark Rum
1-1/2 Oz. Apple Juice
2 Tablespoons Leftover Jellied Cranberry Sauce
2 Dashes Regan's Orange Bitters
Garnish: Dried Apple Slice, Rum Soaked Dried Cranberries
Tools: Cocktail Shaker
Glass: Low Ball or Old Fashioned
DIRECTIONS
Chill your glass in the freezer.
Nuke the cranberry jelly just long enough for it to liquefy.
Fill your cocktail shaker with ice, add the rum, the apple juice and the liquefied cranberry sauce then shake until well chilled.
Strain over a large ice cube into your chilled glass, add the bitters on top then garnish and serve.
Bailey approved.
If it was cold I would heat this, add some mulling spices and serve it in a nice mug in front of the fire. Sadly, the only fire we have right now is the last blasting rays of a beautiful desert sunset. I can't complain, at least I'm not shoveling snow off a driveway.
