Cranberry Ginger Tea
This cocktail comes courtesy of Ben Eubanks at Lemaire in Louisville, Ky.
4 oz. unsweetened tea
1 oz. cranberry juice
1 oz. ginger simple syrup
2 fresh mint leaves
1 cup sugar
¼ cup fresh ginger, chopped
1 lbs. fresh cranberries
1 orange
1 cup fresh mint leaves
Mint sprig for garnish
Ginger syrup: Combine 1 cup sugar, 1 cup water and ¼ cup fresh peeled and chopped ginger in a saucepan and boil over medium heat. Stir until consistent, remove from heat and leave at room temperature before straining. Cranberry-Citrus Compote: Add to a coupe one lbs. of cranberries, the juice of 1 orance, the zest of 1 orange minced finely, and a cup of minced mint leaves. Pulse until cranberries are minced and all elements incorporated. Cocktail: Muddle 1 mint leaf in glass with ice. Add tea, cranberry juice and simple syrup, then stir. Add 1 tbsp. of cranberry-citrus compote and garnish with a mint sprig.