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.
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.