Christmas Cup
Ingredients
- 1 ½ oz. Roku Japanese gin
- 1 oz. Domaine de Canton ginger liqueur
- ½ oz. Lime juice
- 1 oz. Spiced cranberry juice
- 2 oz. Champagne to top off
Instructions
- Combine ingredients, except Champagne, in a mixing tin and shake.
- Pour into a glass with ice.
- Top with Champagne.
- Garnish with 3 lime wheels, 7-10 frozen cranberries, 8 fresh ginger trips (chopped ginger), 3 star anise, and sprig of rosemary.
Notes
For House-made spiced cranberry juice:
2 lbs. Cranberries (frozen is fine)
3 cups Water
300 g. Sugar
4 Cinnamon sticks (prefer Mexican cinnamon for more flavor)
12 Cloves
5 Star anise
3 oz. Ginger root, chopped In a large pan place all the ingredients and bring to boil, cover and let simmer until the cranberries are soft enough to be pressed, remove from stove, let it cool down, strain and press a sieve press all the cranberries and collect all the juice. Refrigerate for up to 2 weeks. The mixologists at Deer Path Inn in Lake Forest, IL, created this recipe.
2 lbs. Cranberries (frozen is fine)
3 cups Water
300 g. Sugar
4 Cinnamon sticks (prefer Mexican cinnamon for more flavor)
12 Cloves
5 Star anise
3 oz. Ginger root, chopped In a large pan place all the ingredients and bring to boil, cover and let simmer until the cranberries are soft enough to be pressed, remove from stove, let it cool down, strain and press a sieve press all the cranberries and collect all the juice. Refrigerate for up to 2 weeks. The mixologists at Deer Path Inn in Lake Forest, IL, created this recipe.