A holiday-inspired cocktail that's as easy to make as it is delicious. The Mistletoe Martini is a refreshing smoked cocktail featuring charred rosemary and cranberry simple syrup.
Yields 1 Serving
⁃1 Ounce Cranberry Simple Syrup (recipe at bottom)
⁃1 Ounce Sweet Vermouth
⁃2 Ounces Gin (we're big fans of this chamomile Guild Gin from Watershed Distillery)
⁃Sprig of Rosemary & Fresh Cranberries to Garnish
⁃Lighter or Match
-Coupe / Martini Glass
First, lightly torch the rosemary with a match or lighter, then swiftly cover it with your drinking glass while it smolders. Leave the rosemary covered while you finish preparing the drink.
Combine the cranberry syrup, sweet vermouth and gin in a mixing glass. Add plenty of ice, then thoroughly stir.
Remove your drinking glass from the rosemary and strain your beverage into the glass.
Garnish your drink with the smoked rosemary from earlier and toss in a few cranberries for good measure.
...And voilà! You have yourself a Mistletoe Martini. Let us know what you think @lunamercantileco and feel free to share via the links at the bottom of our page.
Cranberry Simple Syrup
This cranberry simple syrup is easy to whip up and a tasty addition to a variety of cocktails. Simple syrup is just one part sugar and one part water, heated until the sugar entirely dissolves and thickens the mixture into a thin syrup. It doesn't get any easier than that! We added a cup of cranberries, half a lemon, cinnamon sticks, nutmeg and star anises to this simple syrup to add a few layers of dimension and flavor.
⁃ 1 Cup Fresh Cranberries
⁃ 1 Cup Water
⁃ 1 Cup White Granulated Sugar
⁃ Half of a Lemon, Squeezed
⁃ 2 Star Anises
⁃ 2 Cinnamon Sticks
⁃ 1/2 tsp Nutmeg
1. Dissolve sugar in water in a saucepan over medium heat.
2. Wait for it to come to a light simmer, add cranberries, cover and let it come to a boil.
3. Boil for 5 minutes, then turn to low heat and allow to bubble for 10 minutes.
4. Remove from heat, and let it cool and thicken completely before bottling.
5. Once cooled, strain the syrup into a glass syrup bottle.
6. Refrigerate and store for up to two weeks.