Fresh cranberries and warm mulling spices mingle in this rum-rich holiday cocktail from Eric Prum and Josh Williams’ book Infuse: Oil, Spirit, Water.
¾ oz. fresh lime juice
3 sugar cubes
1 ½ oz. cranberry rum*
3 dashes aromatic bitters
1 pinch ground cloves
1 pinch ground cinnamon
Tools: shaker, muddler, strainer
Garnish: 2 fresh cranberries, 1 cinnamon stick
Combine the lime juice and cane sugar in a shaker and muddle until the sugar is mostly dissolved. Add the cranberry rum, bitters, cloves and cinnamon and shake with ice. Strain into an ice-filled glass, top with sparkling wine and garnish.
Cranberry Rum: In a large jar, muddle ½ cup of fresh cranberries until crushed. Add 14 oz. of white rum, seal the jar and shake. Strain through cheesecloth, squeezing to extract excess liquid. Keep refrigerated for up to 1 month.
Reprinted from Infuse: Oil, Spirit, Water by Eric Prum and Josh Williams. Published by Clarkson Potter, an imprint of Penguin Random House.