Those in Toronto may already have plans to celebrate the holidays at The Drake, but even if you can't make it there, you can still do your holiday shopping from the Drake General Store or make this cocktail for friends at your dinner party. The drink, made by head bartender Gord Hannah, is a collaboration between the legendary venue and the team at neighbouring Cocktail Emporium. The syrup featured in the recipe can also be used as a dessert topping, a sweetener for hot beverages, a sugar substitute for a festive old fashioned, a sweetener to other wintery mixed drinks.
Cranberry winter spiced syrup
In a medium to large pot, bring water to a boil over high heat.
Add cranberries and spices. Reduce heat and allow to simmer until cranberries are very soft. Remove from heat and fine strain.
In a separate pot, add 1 L of liquid and bring to a simmer. Add sugar and heat until sugar is dissolved. Remove from heat and allow to cool.
Add bitters and mix. Reserve.
You can keep the syrup refrigerated for 1 month.
Combine 1/2 cup sugar and 1/2 cup water in a medium saucepan over medium heat, stirring until sugar is dissolved, about 2-3 minutes. Stir in cranberries until well coated. Using a slotted spoon, transfer to wire rack; let dry for at least 1 hour.
Working in batches, roll cranberries in remaining 1 1/2 cups sugar until well coated. Let dry for at least 1 hour.
Add all ingredients except garnish to a cocktail shaker and shake. Fine strain into a bamboo coupe. Garnish with sugar cranberries and mint on a skewer.