Cranberry Ginger Gimlet
makes 4 cocktails
1 cup fresh cranberries
2 tablespoons Persian Lime infused Olive Oil
1/4 cup Cranberry Pear White Balsamic Vinegar
1/4 cup granulated sugar
2oz. fresh lime juice
4oz. ginger beer
lime slices for garnish
Preheat oven to 400°F. Toss cranberries in lime olive oil and spread evenly on a baking sheet. Roast until cranberries swell and burst, about 5-7 minutes. Remove from the oven and set aside to cool.
Combine vinegar and sugar in a small saucepan over medium heat and stir to combine. Simmer until the sugar dissolves, stirring occasionally. Remove syrup from the heat and set aside to cool.
Coat the bottom of each glass (rocks or martini) in 2 teaspoons of syrup and add 1-2 teaspoons of roasted cranberries. Fill a shaker with ice, add gin and lime juice, shake to combine and pour into prepared glasses (strained or with ice). Splash a little ginger beer on top of each cocktail and garnish with lime slices before serving.
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