Last weekend, a group of us held what we called Second Thanksgiving, which came about as a result of having an extra turkey stashed in the freezer. We decided to keep things fairly traditional, with one or two minor changes. Since no one was super excited about opening up a can of congealed cranberry sauce, I offered to make a cranberry cocktail instead.
I found a recipe for Tyler Florence’s Cranberry Champagne Cocktails on the Food Network web site (yeah, I know — kinda cheesy, but whatevs), and the recipe seemed easy enough, and refreshing to boot:
1 ounce sweetened cranberry juice
1 lime wedge
Champagne or sparkling wine
In a chilled champagne flute add cranberry juice and a squeeze of lime. Top off the glass with Champagne. Garnish with 3 or 4 cranberries.
I ended up using asti spumante for the sparkling wine, as it just sounded sweet and delicious. Unfortunately, I couldn’t find frozen cranberries, so we skipped the garnish, but later someone said we could have used frozen raspberries, which sounds pretty good.
The drink was fantastic — as light and refreshing as I’d hoped it would be. The sweetness of the asti tempered the tartness of the cranberry juice, so it wasn’t too sweet or too tart. One word of warning, though: this cocktail is almost too easy to drink. I had to remind myself to sip and not gulp.
This is definitely something I’d make again, thanks to ease of preparation, relative inexpensiveness of the ingredients, and downright deliciousness. I’m already looking forward to the next Thanksgiving feast, whenever that might be. Anyone have an extra, extra turkey?