The holiday season is full of nostalgia and tradition. Families seem to have their favorite side dish that makes every celebration uniquely theirs and without it would feel as if a special guest hadn't arrived. Somehow, however, there always seems to be room for consideration for something new and something seasonally inspired that can help get the party started. Why not have that new dinner guest be in the form of a spirited cocktail? Camp Craft Cocktails takes the work out of serving something festive and seasonally on point. This year, we chose to make their cranberry martini. This infusion is a colorful concoction of dried cranberries, dried lemons, dried orange, and citrus infused NONGMO vegan sugar. Wowza!  Made three days in advance (also takes the edge off the busy holiday kitchen), each jar serves six to eight and packs a mighty jewel-toned taste sensation. We added sugared rosemary and cranberries as garnish to make the pitcher of cocktails even more festive and then we toasted, "bottom's up" and enjoyed our traditional pre feasting cocktail hour that has its way of relaxing our guests and making the dinner conversation lively.
cuisine American
difficulty Easy
season Fall & Winter
serves 6 to 8

Ingredients

1 jar (12 ounces) Camp Craft Cocktails Cranberry Martini 12 ounces vodka 6 sprigs fresh rosemary, 3 Inches long each 1/2 cup fresh cranberries 1 cup castor sugar 1/2 cup water

Directions

  1. Three days before planning to drink, remove the lid and pour 12 ounces of vodka into the Camp Craft Cocktails jar. Replace the lid.
  2. Refrigerate for at least 3 days.
  3. The day you plan to serve the cocktail, dissolve 1/2 cup sugar in 1/2 water over medium heat (do not boil) to make a simple syrup. Let cool.
  4. Using tongs, dip the rosemary sprigs into the simple syrup  and coat. Remove the rosemary to a wire rack and let dry for 30 minutes before proceeding.
  5. Use a slotted spoon to drop the cranberries into the simple syrup and retrieve them. Let dry for 10 minutes.
  6. Add the remaining 1/2 cup of superfine sugar to a very small plate. Roll the rosemary sprigs and the cranberries in the sugar and return to the rack until ready to use.
  7. When ready to serve, rub the rim of a chilled martini glass with fresh citrus and roll in the remaining sugar.
  8. Pour the cocktail into an ice filled cocktail shaker, shake and strain into each glass.
  9. Garnish as desired.