Friends. We are just KILLING it on Mondays this month. First we had rack of lamb. Then we had cookies. And now we have gin. We are covering all our bases. No stone is being left unturned…
While I certainly consider myself to be a bourbon girl, I don’t like to discriminate. And I noticed this blog was seriously lacking in gin-based cocktails. So I had to fix that right away.
Since we are getting down to the wire with respect to Christmas, I pulled together something VERY easy. But just because this cocktail is easy, doesn’t mean it can’t be festive! I’ve added some sugared cranberries and rosemary to our glasses for a little bit of sparkle and shine. And of course I had to give this drink a cute name.
No Christmas trees were harmed in the making of this cocktail.
The sparkling “branches” are super easy to assemble and you can even make them up to two days in advance. So there’s that. You’ll want to have 1-2 branches per cocktail.
OK, I think I’m signing out until after Christmas. I’ll be back with more delicious things after the Holiday. In the meantime, I’ll be lurking around social media, so find me there and say hello. I hope you all have a wonderful Christmas filled with family, friends, food and gin!
Sparkling Christmas Tree Cocktail
- For the Sparkling Branches
- About 1 cup sugar, divided
- 1/2 cup water
- Fresh rosemary sprigs
- Fresh cranberries
- For the Cocktail
- 1/2 cup gin
- 1/2 cup cranberry juice
- 1 tablespoon fresh squeezed lime juice
- 1 tablespoon simple syrup
- 1/4 cup club soda
- Make the simple syrup. In a small saucepan over medium-high heat, combine 1/2 cup of the sugar and the water, stirring occasionally until the sugar is completely dissolved. Remove from the heat and let cool slightly.
- While the simple syrup is cooling, assemble the branches. Trim your rosemary sprigs so they are about 1-inch longer than the width of your cocktail glasses. Remove and discard some of the lower leaves, leaving the main stem intact. Using a toothpick, poke a small hole all the way through the cranberries. Then thread 2-3 cranberries onto each rosemary stem.
- Coat the branches. Pour the cooled simple syrup into a shallow bowl. Place the assembled branches in the simple syrup, turning them to coat. Working with one branch at a time, remove it from the simple syrup and gently shake off any excess liquid. Then holding the branch over your sink or a bowl, sprinkle lightly with a small amount of the remaining sugar, turning the branch as you sprinkle the sugar so it coats all sides evenly. Place the sparkling branch on a rimmed baking sheet. Continue until all the branches are coated. The sparkling branches can be made up to two days in advance. Store them in your refrigerator until you’re ready to use them. Save the simple syrup (you’ll need a small amount for the cocktail) in an airtight container in your refrigerator.
- Make the cocktail. Shake the gin, cranberry juice, lime juice and simple syrup in a cocktail shaker filled with ice. Strain into two glasses with ice. Add the club soda, diving it evenly between the two glasses. Garnish with a couple sparkling branches and serve immediately.