Is It Happy Hour Yet?

For argument’s sake, let’s say it is. What’s more? Here’s a recipe to get your family drunk on life, high on cranberries tomorrow and/or through the rest of the weekend care of Wright Kitchen’s Brittany Wright.

Sparkling Cranberry Rosemary Cocktail

(Recipe makes 1 drink)

1 oz. cranberry vanilla bean vodka

½ oz.  rosemary simple syrup

½ oz. fresh lemon juice

Champagne, chilled

Rosemary sprig

Combine cranberry vanilla vodka, rosemary simple syrup, and lemon juice in a cocktail shaker filled with ice. Shake until chilled, strain into a champagne flute. Top with chilled Champagne and garnish with a rosemary sprig.

To make the rosemary simple syrup, you’ll need:

1 cup sugar

1 cup water

3 rosemary sprigs

In a small saucepan combine the sugar, water, and rosemary over medium high heat.  Stir often until sugar dissolves, bring to a boil then reduce to a simmer for 15 minutes.  Remove syrup from heat and allow it to fully cool.  Pull out rosemary sprigs and pour the syrup into a container.

To make the cranberry vanilla bean infused vodka, you’ll need:

2 cups fresh cranberries

½ cup sugar

½ vanilla bean, scraped

750ml vodka

In a small saucepan combine cranberries and sugar over medium heat. Cook until the sugar forms a syrup and the cranberries are about to pop. Add vanilla beans and pod to the mixture and allow it to cool. Combine the cranberry mixture and vodka into a clean airtight container then set in a dark spot for 2 days, up to 3 weeks.

See Brittany’s persimmon crepe recipe here and read about why it’s important to cook for the season here.