Welcome to Imbibe Magazine's between-issues look at liquid culture with drink recipes, news and more. From coffee to cocktails, Imbibe celebrates your world in a glass.

Friday, November 26, 2010

Drink of the Week: Cranberry Cobbler Cocktail

It’s the day after Thanksgiving, and if your fridge looks anything like ours, it’s full of leftovers. Sure, you can slather a turkey sandwich with all that extra cranberry sauce, but we’ve got a better idea—make a cocktail! Our Cranberry Cobbler cocktail is a cinch to make and a great way to keep your house guests happy over the holiday weekend. Cobbler-style cocktails incorporate sugar and fruit, and in this cobbler-inspired recipe, cranberry sauce fills that role, offering a perfect counterpoint to rich, spiced rum—the addition of OJ and a couple of dashes of Angostura bitters sweeten the deal just right. Enjoy the rest of your holiday weekend!

Cranberry Cobbler
2 oz. spiced rum
1 oz. orange juice
2 barspoons cranberry sauce (see note)
2 dashes Angostura bitters
Ice cubes
Tools: shaker, strainer, fine-mesh strainer
Glass: small cocktail or coupe
Garnish: orange twist

Combine all ingredients in a shaker with the ice and shake. Double strain into a chilled glass and garnish. Note: We found that using a sweeter cranberry sauce eliminated the need for any additional sweetener, but if your sauce is on the tart side, you might want to add a little simple syrup to taste.

From the Imbibe Kitchen

For more wintry spiced rum cocktails, check out our article “Spice Is Nice” in the Nov/Dec 2010 issue.