We love to combine the Roasted Cranberry-Clove Mixer with champagne and a few whole cranberries for a festive toast during the holiday season. On the other hand, the Clementine-Brown Sugar Mixer is practically begging for a splash of bourbon, a low ball glass and a cozy night by the fire. Package these jewel-toned mixers along with a few handwritten cocktail recipes and you have the makings of a splendid holiday gift.
Preheat the oven to 425 degrees F.
Sprinkle the cranberries with cloves and roast for 10 minutes. Meanwhile, combine the sugar and water in a saucepan set over medium-high heat until the sugar dissolves completely. Remove from heat.
Combine the clove roasted cranberries with the sugar-water mixture and allow to steep for at least 1 hour.
Strain and pour into canisters.
Clementine-Brown Sugar Mixer
1 cup light brown sugar
1 cup water
1 clementine; peeled and pith removed
Juice of ½ clementine
½ teaspoon vanilla extract
Combine the sugar and water in a saucepan set over medium-high heat until the sugar dissolves completely. Remove from heat.
Add the clementine peels and allow to steep for at least 1 hour. Stir in juice and vanilla extract.
Clementine-Brown Sugar Old-Fashioned
1 ounce clementine-brown sugar mixer
Dash of Angostura Bitters
2 ounces bourbon whiskey
Clementine peel; for garnish
Combine Clementine-brown sugar mixer and angostura bitters in a rocks glass. Fill halfway with ice and stir. Pour in bourbon whiskey. Top with more ice and stir to combine. Garnish with a Clementine peel.
Roasted Cranberry-Clove Champagne Cocktail
11/2 ounces cranberry-clove mixer
Champagne or sparking wine
Whole cranberries; frozen
Pour the cranberry-clover mixer into a champagne flute and top with champagne or sparkling wine. Garnish with cranberries.
(Images: Rebekah Peppler)