Early American settlers called the cranberry “craneberry” for its pretty bird’s-head-shaped flower. But unsweetened cranberry juice is aggressively bitter and sour; it needs some powerful partners to make a balanced drink.
Here, they come in the richness of bourbon and crème de cacao, making a surprisingly good match when laced up by the right bitters. Unlike most drinks with fruit juice, we like stirring rather than shaking this, which produces a smooth, deep red drink.
To read the accompanying story, see: To make an excellent Cosmo, don’t mess up the key ingredient.
Where to Buy: We found Tempus Fugit brand crème de cacao at Ace Beverage and Batch 13, both in the District.
Servings: 1 When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.
When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.
Tested size: 1 servings
Ingredients
- Ice
- 1 dash Angostura bitters
- 1 dash orange bitters
- 1 3/4 ounces bourbon
- 3/4 ounce unsweetened cranberry juice
- 1/2 ounce creme de cacao
Directions
Chill a Nick and Nora glass or coupe.
Fill a mixing glass with ice, then add both bitters, the bourbon, cranberry juice and liqueur. Stir for 20 seconds, then strain into the glass.
Recipe Source
From Spirits columnist M. Carrie Allan.
Tested by M. Carrie Allan.
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