Cranberry daiquiris.
Here’s the recipe, since some folks have asked for it. It’s from Bon Appetit’s November 2004 issue, but for some reason, it’s not on epicurious. I made one or two tweaks, including adding the cloves.
Be careful. You can get completely hammered on these rather quickly, and drunk cooks don’t make good turkeys.
1/2 cup sugar
1/2 cup water
1 cinnamon stick
2-3 whole cloves
1/2 tsp orange peel
1/2 cup cranberries
1/2 cup light rum + 6 Tbsp light rum
6 Tbsp dark rum
6 Tbsp cranberry juice
6 Tbsp lemon juice
1. Dissolve sugar in water in a medium saucepan over moderate heat.
2. Add the cinnamon stick, cloves, and orange peel and bring to a boil.
3. Add the cranberries and cook until they begin to pop.
4. Cool, discarding spices, and pour into a glass container with 1/2 cup light rum. Chill.
5. Strain liquid, saving cranberries for garnish. Add remaining ingredients to pitcher and chill thoroughly.
6. Serve over ice, garnishing with drunken cranberries.
Comments
2 Responses to “Cranberry daiquiris.”
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Keith,
Since you asked me to let you know if I found anywhere good in Indianapolis, I thought I’d give you a quick review of the Broad Ripple Brew Pub. It’s almost certainly too far out of the way for you to go, but since I know you enjoy beer, I think it’s worth mentioning.
The beer itself is by far the highlight, and the main reason to go. The pub offers a variety of home-brewed beers, including a few “real ales.” I had the Monon Porter, a dark, heavy beer that is as good as any porter style I had in England. I also tried the I.P.A., which fell (extremely far) short; I left half of it in the glass when I left.
As for the food, the menu is a combination of classic American and English pub foods, though with a bit of a twist. I started with the soup of the day, a beef stew, that was delicious and quite hearty. I had the Shepherd’s Pie, which was different than any I had had before, but was good.
All in all, I would recommend going to the pub if you are able to get into the Broad Ripple area, if only to try the beer.
I think this is for the first drink recipe I have seen that uses cups instead of ounces. Not that it matters, just struck me as different! Anyways, this sounds pretty interesting. I am going to give it a try.
Do you have any mixologists you have read? I am always looking for new recipes.