It seems like just yesterday I was writing about how hot the kitchen was and how I longed for the cool autumn weather. Well, autumn is here, our new fall menu has rolled out and been received well, and I’ve acquired some new, young talent in the kitchen. We are poised and ready to serve our guests to the best of our abilities and create the dining experience they deserve. So to reward myself, I propose a cocktail. I have the pleasure of creating cocktails here at the Inn, as well as the dining menus, and I enjoy the challenge of integrating fresh ingredients into beverages. This holiday-themed cocktail was a hit last Fall, so I’m happy to share the recipe with you all. Nothing says autumn fruit like cranberry. Cranberry shouldn’t just be reserved for the sauce with our turkey!
Gingered Poinsettia
Ingredients
- 2 ½ oz vodka
- 1oz cranberry juice
- ½ oz Cointreau orange liquor
- 1 oz ginger syrup (see recipe)
Ginger syrup
- 2 c. water
- 1 c. white sugar
- 1 tbsp. fresh ginger
Garnish- orange zest strips
Method:
Combine the vodka, cranberry juice, Cointreau and syrup in a cocktail shaker
Add crushed ice and shake vigorously
Add a splash of soda
Garnish and serve in a martini glass
Note- Usually we prefer to use Watershed Vodka which is an artisan distillery in Columbus, Ohio. If you prefer a gluten-free option, I suggest Tito’s Handmade Vodka, which is distilled from corn and is one of the highest rated vodkas in the world and very reasonably priced.