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2 cups

  • ½ cup white sugar
  • 1 cinnamon stick
  • 1 vanilla bean (cut lengthwise)
  • Juice of 1 lemon
  • 1 teaspoon freshly grated nutmeg
  • ½ cup of water
  • 1 cup fresh or frozen cranberries
  • 2 cups rye whiskey
  1. Combine all ingredients except for cranberries and whiskey into a small saucepan. Bring to a boil stirring frequently.
  2. Add cranberries and reduce heat to simmer for 5-10 minutes but don’t overcook as the cranberries will burst.
  3. Take off heat and add whiskey.  Let cool.
  4. Once cool, transfer into to a tight-fitting glass jar and store in the refrigerator for up to 2 weeks.
  • from Mixologist Joey Allabach of Vivace, Charlotte, NC

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