The other day I came across an article on what your drink says about you.
You know vodka-cran made an appearance on the list. And what’d they have to say about it? “When in doubt, you stick to what you drank in college.” And it’s true – I definitely drank my share of vodka-cran in college. So much so, that the thought of it makes me cringe a just a bit. I’ll still have one if it’s completely necessary, but these days I’ll take it with soda water and just a splash of cran.
This is not the college variety of vodka-cran. This is the older, cooler sibling. It’s the adult version, and it’s a reason to appreciate getting older – because this cocktail totally kicks the other’s ass.
You’re essentially making your own cranberry juice by cooking down fresh cranberries with water and sugar. This is the key, because I’m really not a fan of the artificial flavoring of cranberry juice cocktail – which is really, like, a doctored-up apple juice. So fresh cranberries, right, in all their tangy glory…and then we pop in some beautifully woodsy rosemary sprigs for a little infusion. The combination of the two is strikingly perfect, and yes – the color combo makes this punch as holiday-festive as it gets.
Rosemary-Cranberry Holiday Punch
Adapted from Gourmet
- 1-1/2 pounds (6 cups) of fresh or frozen cranberries, thawed if frozen
- 1-1/2 cups sugar
- 2 sprigs fresh rosemary
- 4-1/2 cups water
- 1 750-ml bottle (3 cups) vodka
Simmer cranberries, sugar, rosemary, and water in a 4-quart heavy saucepan over moderately low heat, uncovered, stirring occasionally, until cranberries have burst and are very soft and liquid is slightly syrupy, about 30 minutes.
Pour syrup through a fine-mesh sieve into a bowl, gently stirring cranberries but not pressing on them, then discard berries. Chill syrup until cold, at least 3-1/2 hours. Just before serving, stir together vodka and syrup in a pitcher.
Serve over ice. Garnish with fresh rosemary sprigs.