Drinkies: Cransecco Cocktail

This ruby red cocktail offers bubbles and spice and everything nice.

The Occasion: The cocktail’s beautiful red color (thanks to the cranberries) and its ingredient list (grazie, Prosecco) practically scream VALENTINE’S DAY, so that’s one occasion. Another might be any celebration worth toasting, large or small. The Cransecco Cocktail became our tipple of choice this past holiday season, served more than a few times to friends and family. Let’s just say no one complained.

Click the photo to take a closer look at the vintage Fostoria coupes

The Recipe: After receiving a bottle of Koval’s Cranberry Gin as a gift, Ilise got crafty in the kitchen, selecting just the right ingredients to complement this tasty liqueur.

Adding a drop or two of citrus bitters – a gift from another generous friend – makes this a perfect cocktail. ​Seconds, anyone?

What Makes it Special? Between the spices, the bubbles, and the flavored gin there’s a certain alchemy that just works.

​Unlike some champagne cocktails, this is not overly sweet – just the right amount.  

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Kitchen Tip: You can make the liquor-syrup blend an hour or so in advance of serving. Just give it a stir before proceeding to mix the cocktails. 

Click the photos below to enlarge them and read the captions.

The Verdict: Light, refreshing, sparkly, and festive. These are all good things in my book, making the verdict for this cocktail – GUILTY of causing extreme pleasure.

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Cransecco Cocktail
Recipe source: Ilise Goldberg
 
INGREDIENTS:

For the Cocktail (makes 5)

• 4 1⁄2 ounces Cranberry Gin Liqueur (I used Koval)
• 2 ounces Spiced Simple Syrup (see below)
• 1 ounce Cointreau
• 3 ½ ounces Prosecco per glass, well-chilled
• 2 drops Citrus Bitters per glass
• Orange Zest and Cranberries, to garnish

 
For the Spiced Simple Syrup

• 1 cup Water
• 1 cup granulated Sugar
• 1 ½ (3-inch) Cinnamon sticks
• 4 Allspice berries
• 3 Cloves
• 2 whole Star Anise pods

 
Spiced Simple Syrup Instructions:

• Combine all ingredients in a medium saucepan over high heat and bring to a boil, stirring occasionally.
• Remove from heat and let cool until lukewarm. Strain syrup through a fine mesh strainer into a heatproof airtight container and discard spices.
• Cover and store in the refrigerator until ready to use. This will last in the refrigerator several weeks.

 
To Make the Cocktail:

• Combine all ingredients – except Prosecco, bitters and garnish – in a shaker, small pitcher or glass container and stir until well blended.
• Pour 1 ½ ounces of the mix in the bottom of a champagne flute and top with about 3 ½ ounces of Prosecco.
• Add two drops of citrus bitters and garnish with the zest of an orange peel (and cranberry if you have it available).
• Serve and enjoy.

Here's to you! Enjoy the weekend