Festivus Gin Cocktail

Bridget Charters Cocktails Potions for the Oceans

This Festivus Gin Cocktail is a homespun version of the Seabreeze, and we have a lot of wind right now with all those storms rolling in off the Pacific. Utilize your time indoors and the abundance of cranberries by making your own cranberry juice, but in this case, I have you lightly cooking cranberries with water and your choice and amount of sweetener. The sweetener in this drink can be a bit of honey, some white sugar, stevia, or none.

Once the cranberries are cooked for a few minutes, puree them in a blender with some sweetener, then add an ounce of Campari and a splash of orange liquor such as Grand Marnier. Some of the puree is added to a glass of ice and gin then topped with club soda and garnished with a few cranberries and a wedge of mandarin. Happy Holidays!

Festivus Gin Cocktail

Festivus Gin Cocktail

  • 2 ounces of a nice gin (I like Hendricks)
  • 1 ounce cranberry puree, see below
  • 3-4 ounces of club soda
  • 1 mandarin, cut into quarters
  • 3-5 cranberries for garnish

Directions: Fill a rocks glass full of ice and add gin. Once the gin settles, add the cranberry puree and top the glass with club soda. Garnish with a wedge of mandarin orange and a few cranberries. If you would prefer a sweeter drink, float some Grand Marnier on top!

Cranberry Puree

Cranberry Puree

  • ½ cup fresh cranberries
  • ½ cup of water
  • 1 tablespoon sugar or honey, or other sweetener
  • ¼ cup Campari
  • Splash of Grand Marnier

Directions: In a small pot, heat the water and cranberries and cook for two minutes or until the cranberries start to split. Cool, add to a blender and puree until smooth, then add the Campari and Grand Marnier. Cool the mixture and store in an airtight container until ready to use.

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Bridget Charters

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Bridget Charters is a longtime sailor and the Chef Director of the Hot Stove Society, a cooking school in downtown Seattle operated by Tom Douglas Restaurants. hotstovesociety.com

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