That’s right, blending. Now, I am not talking about loads of ice and slushy sweet concoctions. I’m talking about the way they do it in Peru for Pisco Sours… heavy on the spirit, fresh citrus, a dash of simple syrup, egg white and a touch of ice. Then flash blended until thoroughly frothy.
Flash blending was the inspiration for my Snow Drift cocktail – a beautiful (and delicious) example made with botanical Martin Miller’s Gin, fresh lemon juice and housemade Cranberry Ginger Syrup… and of course egg white.
Batched to make 4 cocktails, this is the perfect recipe for a holiday party or a little après-ski get together. So elegant served up in coup glasses and garnished with a cranberry and piece of candied ginger on a pick.
A frothy libation to delight …. like just-fallen snow. – Kathy
Housemade Cranberry Ginger Syrup adds holiday flair to this festive and frothy cocktail. You can also mix the syrup with sparkling water and a squeeze of fresh lemon for the holiday party designated driver.
This recipe easily doubles or pre-batch large amounts of this cocktail by changing ounces to cups. Then blend 4 ounces (1/2 cup) of the pre-mix with 1/2 cup of ice.
Makes 4 cocktails
4 ounces (1/2 cup) Martin Miller’s Gin
1 1/2 ounces (3 Tbsp.) fresh lemon juice
1 1/2 ounces (3 Tbsp.) Cranberry Ginger Syrup (recipe follows)
1 1/2 ounces (3 Tbsp.) pasteurized or organic egg white
1 cup ice
Garnish: candied ginger and cranberry on a pick (optional)
Measure cocktail ingredients into a high-quality blender such as Vitamix with ice. Blend on high until ice is totally blended and drink is frothy. Pour into coup glasses. Garnish with candied ginger and cranberry on a pick if desired.
Cranberry Ginger Syrup
Makes about 20 ounces or enough for 12 cocktails.
1 cup fresh or frozen cranberries
4 tsp. finely grated orange zest
4 tsp. finely minced fresh ginger
2 cups water
2 cup sugar
Place ingredients into a small sauce pan. Bring to a simmer over medium-high heat. Simmer for 1 minute then turn off heat. Let steep for 30 minutes. Then strain through a fine mesh strainer – pressing out the cranberries. Store in a pretty bottle refrigerated for up to 2 weeks.
Recipe by Kathy Casey Liquid Kitchen®.