Cranberry Gin and Tonics

Despite growing up in Los Angeles, I’m one of those people who doesn’t believe in wearing white pants or shoes between Labor Day and Memorial Day. But, I do believe that it’s okay to drink both gin and tonic water all year long. That’s why I was so excited when my friend Carolyn R brought the fixings for this drink to a recent gathering. Plus, I loved how the red from the cranberries and green from the limes made this drink look festive.

This is a perfect cocktail for your holiday get-together as you can make the cranberry syrup ahead of time and mix the drinks individually instead of as a batch, if you prefer. And, for those of you who prefer vodka you substitute it for the gin (personally I prefer gin to vodka). And, it’s a great excuse to use Q Tonic Water or Fever-Tree Indian Tonic Water which will take this drink to the next level.

The cranberry syrup complements the gin, tonic and lime juice so well, I may just have to drink these all year round. Thank you to Carolyn R for the recipe!

Cranberry Gin and Tonics

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Course Drink

Ingredients

  

• 2 12-ounce bags fresh cranberries
• 1 cup sugar
• 1/2 cup water
• 3 1/3 cups chilled tonic water
• 1 1/4 cups high-quality gin
• 3 tablespoons plus 1 teaspoon fresh lime juice
• Fresh lime slices for garnish

Instructions

 

• Bring cranberries, sugar, and water to a simmer in a 3- to 3 1/2-quart saucepan, then simmer, uncovered, stirring occasionally, until berries just begin to pop, about 2 minutes.
• 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.
• Discard solids remaining in sieve, then add reserved cranberries to syrup.
• Cool to room temperature. Refrigerate until cold, about 2 hours.
• 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.