Active ingredient: Cranberries

By CASSANDRA LANDRY | November 19, 2012

THE BOSTON BOG
Misty Kalkofen of Brick & Mortar

Makes one cocktail

Muddle 6 cranberries in a mixing glass. Add 11/2 oz. Appleton Estate Reserve rum, 1/2 oz. Rothman & Winter apricot liqueur, 1/2 oz. ginger syrup*, 1/2 oz. fresh lemon juice, and ice. Shake. Fine-strain into a chilled cocktail glass. Garnish with an orange zest.

*For the ginger syrup, dice ginger (skin on) into 3/4-inch cubes. Take equal volumes of ginger cubes and Demerara-sugar simple syrup, blend, and strain.

< prev 1 | 2 | 3 | next >

Topics: Food Features , Holiday Recipes, Oleana, seasonal, More

| More

Most Popular

The Current Issue

Table of Contents

Cover Archive

Masthead | Authors | Contact us

Blogs

Where To Follow Me
Talking Politics | March 24, 2013 at 11:09 AM

Mo Takes His Turn
March 21, 2013 at 12:59 PM

[Q&A] KMFDM's Sascha Konietzko on art, Columbine and having balls
On The Download | March 18, 2013 at 3:22 PM

See this film series: The Belmont World Film Series @ Studio Cinema in Belmont
Outside The Frame | March 18, 2013 at 11:00 AM

See this film: This is Spinal Tap [with post-film talk by expert from Acoustical Society of America] @ the Coolidge
March 17, 2013 at 12:00 PM

ARTICLES BY CASSANDRA LANDRY

DIY DRINKING: HOUSE-MADE INGREDIENTS ARE RAISING THE BAR | March 12, 2013
"When I moved to Boston," UpStairs on the Square bar manager Augusto Lino explains, "it was uncommon for bars to have anything house-made beyond a large container of vodka filled with pineapple on the back bar."

FRESH BLOOD: MEET BOSTON’S NEW CULINARY MUSCLE | February 21, 2013
Whether behind the line of a critically acclaimed kitchen, holed up in a basement pumping out some of the best nosh in the city, or braving Boston’s pothole-filled roads to bring you ass-kicking bites, these chefs are fast becoming ones to watch.

THE STEEP ASCENT OF TEA CUVÉE | February 13, 2013
We've all been told that once upon a time, angry Bostonians dumped three shiploads of English tea in the harbor to protest taxes, but let's be real here — it was probably just really shitty tea, and they were doing what any of us would do when continually plied with subpar beverage choices.

BEE’S KNEES TAKES FLIGHT: CHEF JASON OWENS READIES HIS GOURMET GROCERY | February 04, 2013
"There was a bit of a setback with the wood for the floors," Jason Owens says, a facemask hanging from his neck and a trucker hat perched on his head, his easygoing Nashville drawl rising above the sound of electric saws.

THE CHALLENGE? TURN VALENTINE’S CANDY INTO HAUTE CUISINE — NO DESSERTS ALLOWED | February 04, 2013
As adults, we find ourselves missing those halcyon years when Valentine's Day was just a Halloween knock-off with no pressure and lots of processed sugar.