Posted: 11/12/2012 1:29 PM
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Café Maude’s bartender, Jeff Rogers, creation for the Zero-Proof Mix-off!
1 ½ oz. Burl Ives Syrup
2 oz. sparkling Cranberry Juice
2 oz. seltzer water
Garnish: Long Cinnamon stick and an orange peel/cranberry basket
Procedure: Pour syrup into a Collins glass and fill with ice. Top off with cranberry and seltzer water.
Burl Ives Syrup
1 ½ cup frozen or fresh cranberries
2 cups freshly squeezed orange juice
½ cup raw cane sugar
1 piece of fresh ginger peeled and chopped
Place all ingredients into a medium saucepan. Turn on medium/high heat and bring to a boil while stirring occasionally to fully dissolve sugar. As soon as it begins to boil, turn down heat to medium/low and allow to heavy simmer until the cranberries are soft. Turn off heat and allow to semi-cool down, but not completely cool down or you end up with an amazing cranberry sauce out of the can. Pour contents through a mesh sieve, smash all the fruit to get the liquid out. Discard fruit. Place resulting syrup into an air tight container and place in the refrigerator. Stores up to 5 days.