Cranberry Gin and Tonics
Author: Carolyn R
Ingredients
  • 2 (12-ounce) bags fresh cranberries
  • 1 cup sugar
  • ½ cup water
  • 3⅓ cups chilled tonic water
  • 1¼ cups high-quality gin
  • 3 tablespoons plus 1 teaspoon fresh lime juice
  • Fresh lime slices (for garnish)
Instructions
  1. Bring cranberries, sugar, and water to a simmer in a 3- to 3½-quart saucepan, then simmer, uncovered, stirring occasionally, until berries just begin to pop, about 2 minutes.
  2. Drain cranberries in a fine-mesh sieve set over a 1-quart glass measuring cup, then reserve 2 cups cranberries and force remaining berries through sieve into syrup.
  3. Discard solids remaining in sieve, then add reserved cranberries to syrup.
  4. Cool to room temperature. Refrigerate until cold, about 2 hours.
  5. Select your serving preference:For a pitcher: Transfer syrup to a pitcher. Add remaining ingredients to syrup, stirring gently to combine. Serve drinks over ice in 8- to 10-ounce glasses and garnished with a lime slice and some whole cranberries (from syrup).For individual servings: Place 1 ounce of gin in a 8- to 10-ounce glass filled with ice. Add 2 tablespoons cranberry syrup (or to taste), 1 teaspoon fresh lime juice and top off with tonic, stirring gently to combine. Garnish with a lime slice and some whole cranberries (from syrup).
Notes
* Cranberry syrup can be made a day or two ahead and keeps for a few weeks in the refrigerator.
* I recommend using Q Tonic Water or Fever-Tree Indian Tonic Water for the best quality drink.
Recipe by Riegl Palate at https://www.rieglpalate.com/cranberry-gin-and-tonics/