This beautiful bright red cocktail can be prepped almost entirely ahead of time. You’ll be infusing your gin of choice with fresh cranberry simple syrup and a whole lime peel. Use a Y-shaped peeler to carefully remove the peel from a lime, making sure to peel off as little white pith as possible (the pith can add a bitter flavor). Then, store your gin mixture in the refrigerator in an airtight container. We prefer storing it in a pitcher or large covered measuring cup, for easy pouring. The resulting infusion has the sweet-tart flavor of cranberries and the brightness of lime, and can be made up to a month in advance. To serve, you simply have to strain over ice and top with tonic.
1½ cups fresh cranberries
¼ cup granulated sugar
2 tablespoons water
8 lime peel strips (from 1 medium lime)
3 cups (24 oz.) good-quality gin (such as Beefeater)
Sat fat 0.00g
How to Make It
Stir together cranberries, sugar, and water in a saucepan over medium. Bring to a simmer, and cook, stirring often, until cranberries begin to burst and water turns bright pink, about 6 minutes. Cool. Pour into a large pitcher or bowl; stir in lime peel strips and gin. Cover and refrigerate 5 days. Strain before serving. To make a Cranberry-Gin Fizz, pour ¼ cup cranberry-infused gin and ⅓ to ½ cup tonic water over ice in a tall glass.
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