No celebratory Thanksgiving dinner would be complete without a cocktail (or a mocktail, if you are on medications that should not be taken with alcohol). This one brings holiday flair to the table with its crimson hue and warming ginger flavor. At the base of the drink is a homemade honey syrup that is muddled with mint and topped with cranberry juice and vodka. You can feel free to omit the alcohol in favor of club soda for a virgin alternative.
The best part about the ginger syrup is that you can later use any leftovers in a multitude of dishes. Try it spooned over a bowl of hot oatmeal at breakfast or ice cream at dessert. Ginger is a natural anti-inflammatory and has an overall calming impact on the digestive system. This is one cocktail that you can literally feel good about!
Cranberry Ginger Mint Cocktail (2 cocktails or mocktails)
For the ginger syrup:
- 1-inch piece of ginger, peeled
- ½ cup honey
- ½ cup water
For the cocktail:
- 1 ounce ginger syrup
- 3-4 sprigs fresh mint
- 2 ounces cranberry juice
- 2 ounces vodka (or club soda)
- To make the ginger syrup: Slice the ginger into thin rounds. Place the ginger slices in a small pot with the honey and water. Bring to a boil, stirring to dissolve the honey. Once boiling, remove the pot from the heat. Using a slotted spoon, remove the ginger. Allow the syrup to cool before using.
- To make the cocktail: Place the ginger syrup and mint in a cocktail shaker (or a large glass). Using the back of a spoon, gently mash the mint into the syrup to release some of the oils. Add the cranberry juice and vodka (or club soda) and shake (or stir) vigorously. Strain into a chilled glass.
What’s your favorite holiday cocktail?