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Santas, Poinsettias, Cranberry Sours Table | www.twoadorablelabs.com | #christmas #cranberry #bourbon #santa #poinsettias

Santas, Poinsettias, Cranberry Bourbon Sours Table

A festive combination of tart cranberry, citrus orange, warm bourbon
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Course: Drinks
Cuisine: American
Keyword: Apples, pecans, butter, brown sugar, cinnamon, maple syrup, cranberry, bourbon, sugar, orange, bourbon
Servings: 6
Author: Two Adorable Labs

Ingredients

  • 1/2 cup maple syrup
  • 2 cups fresh cranberries
  • 1 large orange zest
  • 8 oz bourbon
  • 4 oz lemon juice
  • 1 cup 100% cranberry juice
  • 3-4 dash orange bitters
  • 1 blood orange or regular orange for garnish
  • 1 pack rosemary for garnish
  • sugar to roll rosemary in

Instructions

  • To make the cranberry syrup: In a medium pot, bring 1/2 cup water, the maple syrup, and cranberries to a boil over high heat. Boil 5 minutes or until the cranberries begin to burst, then remove from the heat. Stir in the orange zest. If you syrup thickens too quickly, just add additional water to thin. Let cool. If desired, strain out the cranberries.
  • In a punch bowl, combine the cranberry syrup, bourbon, lemon juice, cranberry juice, and orange bitters. Stir to combine, chill until ready to serve. Serve over ice. Garnish with an orange slice and candied rosemary (recipe below), if desired. 
  • CANDIED ROSEMARY
    Line a baking sheet with parchment paper. Gently run rosemary sprigs under a little water to dampen and place onto the prepared baking sheet. Sprinkle the rosemary with granulated sugar on all sides, making sure the rosemary is thoroughly coated in sugar. Allow to dry on the baking sheet for 1 hour. The rosemary can be made 1 day in advance and stored at room temperature.