Burl Ives

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

Glass: Collins

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

Procedure:
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.