Welcome to our first Foodie Friday of 2016! For this edition we wanted to mix it up and share a cocktail recipe. One of our favorite summer drinks is the Moscow Mule. It’s quite refreshing with its gingery goodness. So we were thrilled when we found this fun, wintery take on the classic Mule, with a hint of tartness supplied by a homemade cranberry simple syrup. Enjoy!
cranberry vanilla syrup
Prep time: 10 mins Cook time: 30 mins Yields: 2 cups
4 cups fresh cranberries, washed well
1 cup water
1/2 cup caster sugar
1/4 cup light brown sugar
1 vanilla bean, scraped
1/4 cup freshly squeezed orange juice
1. Combine the cranberries, water, sugars, and vanilla beans in a heavy bottomed sauce pan. Bring the mixture to a boil over medium-high heat then reduce the heat to medium and simmer for 30 minutes, stirring occasionally until the liquid has reduced and the mixture has thickened. The cranberries will begin to burst as they cook and if the syrup thickens too quickly you can add more water a few tablespoons at a time as needed.
2. Place a fine mesh strainer over a large bowl and pour the cranberry vanilla mixture into the strainer. Gently press on the solids with a spatula to extract all of the syrup then discard the solids. Stir in the orange juice. Allow the syrup to cool then store in the refrigerator for up to a week.
cranberry ginger moscow mule
1 1/2 ounces vodka
3 tablespoons cranberry vanilla syrup
strong ginger beer (We used Goslings…basically you want something that has a strong enough ginger taste to cut through the cranberry.)
juice of 1 lime wedge
Fill a wine glass (or old fashioned) halfway with ice. Add the vodka and cranberry vanilla syrup then fill to the top with ginger beer and stir vigorously until the syrup is completely blended with the liquor and ginger beer. Squeeze a lime wedge into the glass, stir again and serve.
*Recipe found at A Brown Table
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