Mountains of cranberry sauce have you drowning after Thanksgiving? As much as we try to eat every last bite, there are always leftovers…and there are times we get so burnt out after all the cooking and eating that we never want to see said food ever again.
Not this year!
We’re turning leftovers on its head and asked cocktail correspondent Elana Lepkowski to give us new life into our day after second servings. The results are beyond festive and will have you wanting to stockpile cranberry sauce all the way through the new year.
After the turkey leftovers have been gobbled up, and the mashed potatoes are but a buttery memory, I always seem to have more cranberry sauce than I know what to do with. Sure, you can stand there with the fridge door open, spoon in hand just mindlessly eating it… there’s no shame in that during holiday time. Or, maybe you can use it in a cocktail. Did you know you could use it in a cocktail!!??
If you still are hosting a house filled with guests after Thanksgiving has passed, this cocktail can easily be switched for either a sweet or a smoky palate. So, we have a blended scotch for a less sweet base and a ginger-infused whiskey for a tangier, sweet base.
Feel free to taste test both. And Happy Holidays!
Spiced Cranberry Orange Fizz 1-1/2 ounces of either The Black Grouse Scotch or Virgil Kane Ginger Whiskey 1/2 ounce freshly squeezed lemon juice from 1/2 a lemon 3-4 sage leaves, dried 1 heaping tablespoon cranberry sauce (ours is homemade with Grand Marnier and orange zest)
1/2 ounce black peppercorn-cinnamon brown sugar syrup 3 ounces club soda, Fever-Tree used here orange slice and cranberry for garnish To make the syrup: combine 1 cup brown sugar, 1 cup water, 4 cinnamon sticks and 2 tablespoons whole black peppercorns in a medium sauce pan over medium-high heat. Bring to just under a boil, remove from heat and let stand an hour and a half. Strain into an airtight container until ready to use. Will keep in the refrigerator up to a month. To make the cocktail: In the bottom of a rocks glass, add sage leaves and pour in lemon juice. Using a muddler, muddle the sage leaves, add cranberry sauce and muddle to mix, breaking up any whole cranberries. Add whiskey and syrup then ice cubes. Top with club soda. Garnish with an orange slice and cranberry spear.
That’s what we call remarkable re-use!
If you happen to have more leftovers in need of a makeover, check out these Cran-Apple & Masala Turkey Pop Tarts sporting some pretty spectacular (and boozy) glazes.
Cheers to making holiday leftovers more exciting this year!
Cocktail Recipe & Consultation, Elana Lepkowski Photography & Styling: Kristin Guy