Roselle Mimosa
Sparkling with Liquid Sunshine
Infusions are essential assets for the holiday host. They pull their weight in time otherwise spent prepping and mixing numerous rounds for guests.
Ingredients
SERVINGS: 12 Cocktail
- 2 ounces cranberry-orange infused bourbon*
- 2 ounces Newport Vineyard’s Rhody Coyote Hard Cider
- 2 sugar-dusted cranberries for garnish**
- 1 piece orange peel (with no white pith) for garnish
Preparation
Fill a rocks glass with ice, add infused bourbon and top with hard cider. Pierce 2 sugardusted cranberries and 1 piece orange peel with a cocktail pick to garnish. Makes 1 cocktail.
* In a saucepot combine 3 cups fresh cranberries, 3 cinnamon sticks, 5 tablespoons granulated sugar, juice and peel (with no white pith) of 1 orange. Simmer over low heat for 10 minutes, cool and remove the cinnamon sticks. Pour into a nonreactive container and add 1 (750 ml) bottle bourbon (I like Buffalo Trace). Set in the refrigerator for 3 days. Fine-strain the liquid, discard the solids and pour into a clean glass jar. Refrigerate up to 3 months.
** Coat cranberries with local honey and roll in granulated sugar.
About this recipe
For other festive sparklers, visit Here’s How!.
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