Cranberry Rosemary Cocktail
Cooks' note:
Ā·Syrup can be chilled, covered, up to 3 days.
Recipe information
Yield
Serves 16 (makes about 2 1/4 qt)
Ingredients
1 1/2 lb fresh or frozen cranberries (6 cups; thawed if frozen)
2 cups sugar
1 tablespoon finely chopped fresh rosemary
4 1/2 cups water
1 (750-ml) bottle vodka (3 cups)
Garnish: fresh rosemary sprigs (leaves stripped except for top 1 inch)
Preparation
Step 1
Simmer cranberries, sugar, rosemary, and water in a 4-quart heavy saucepan over moderately low heat, uncovered, stirring occasionally, until cranberries have burst and are very soft and liquid is slightly syrupy, about 30 minutes.
Step 2
Pour syrup through a fine-mesh sieve into a bowl, gently stirring cranberries but not pressing on them, then discard berries. Chill syrup, uncovered, until cold, at least 3 1/2 hours.
Step 3
Just before serving, stir together vodka and syrup in a pitcher. Serve over ice in 6- to 8-ounce glasses.
