Cheers@Home Winter 2020

Cheers@Home Winter 2020 | Page 8

Crantopia

| HOLIDAY TIPS |

This is a fabulous cranberry punch , perfect for holiday gatherings . It ’ s also another use for that cranberry sauce no one every finishes at Thanksgiving .

Kim Haasarud is the principal at Phoenix-based beverage consulting firm Liquid Architecture .

Living in the Northwest , Douglas fir is abundant . The light essence of Douglas-fir-infused gin instantly conjures holiday memories , and a splash of Champagne adds festive bubbles . This is absolutely my favorite holiday cocktail .

If fresh Douglas fir is not available , you can substitute a Douglas fir tea bag , available online . I also like to make a variation with half vodka , half gin and squeeze in a wedge of tangerine . For a drier version , eliminate or decrease the white cranberry juice .

Kathy Casey is president of the Seattle-based consultancy Kathy Casey Food Studios Liquid Kitchen .

8 | WINTER 2020 • CHEERS @ HOME

Douglas Fir Sparkletini

1 ½ oz . Orange-flavored vodka ¾ oz . Cointreau ( or Grand Marnier ) 2 tbsps . Cranberry sauce * Lemon wedge squeeze Splash of cranberry juice

Combine the ingredients in a cocktail shaker with ice and shake vigorously . Strain into small cocktail glasses and garnish with a rosemary sprig .

* For Kim ’ s cranberry sauce 1 bag Frozen cranberries 2 cups Water 2 cups Sugar zest of 1 Orange 2 Cinnamon sticks

Bring to a boil to soften the cranberries and reduce the liquid . Stir constantly until the cranberries are soft and the texture is a relish . Cool and serve .

1 ½ oz . Douglas fir-infused gin * ¾ oz . White cranberry juice ¾ oz . Fresh lemon juice ¾ oz . Simple syrup ** Splash of Brut Champagne or sparkling wine , chilled

Fill a cocktail shaker with ice . Measure in the infused gin , cranberry juice , lemon and simple syrup . Cap and shake vigorously . Strain into a Martini glass and top with a splash of Champagne . Garnish with a tiny Douglas fir sprig and float a frozen cranberry in the drink .

CLICK TO WATCH KATHY CASEY MAKE THE DOUGLAS FIR SPARKLETINI

PHOTO COURTESY OF KATHY CASEY LIQUID KITCHEN

* For the Douglas fir – infused gin ( Enough for about 16 drinks ) 1 ( 5- to 6-inch ) sprig of fresh-picked Douglas fir branch , rinsed 1 bottle ( 750-ml .) gin

Put the fir branch into the gin bottle , cap and let sit 24 hours . ( Do not let it infuse for more than 24 hours .) Remove the branch and discard . The infused gin can be stored at room temperature for up to one year .

** To make simple syrup : combine 2 cups sugar and 2 cups water in a saucepan , bring to a quick boil then remove from heat . Cool . Store refrigerated for up to 10 days . Makes about 3 cups .