Ruby Red

Sorry, I’ve been a bit MIA lately. I recently started a new job, a somewhat new relationship, and a GMAT prep class all in the past month. Needless to say, things have been a little crazy, but that doesn’t mean the cocktails stop flowin’. Like weddings (a subject I know a lot about), cocktail culture seems to be recession proof. In good times or bad, people still need a drink. And though it seems almost every company is scroogin’ out on their holiday parties, I myself can’t wait for the holiday season to get here. In these tough times, a little mistletoe and Christmas Wrapping is sure to go a long way, and it all begins with my favorite holiday of them all: Thanksgiving.

Though I will be spending Turkey Day in LA with Ed (somewhat new relationship), I’ll be thinking of my friends at Blue Sage on Friday, when we would normally gather for Potato & Corn Chowder soup, Casbah salads, and a bottle of Beaujolais Nouveau. Luckily, co-owner Holly was kind enough to give me her secret recipe for a seasonal-inspired sip I can make on the West Coast.

Ruby Sipper
1 1/2 cups fresh cranberries
1 cup cranberry juice
1 cup pomagranate juice
2 cups sugar
Rind & juice of two oranges
Sparkling white wine/ Prosecco
Red sugar for glass rim
Whole fresh cranberries for garinsh

Add to a sauce pan coarsely chopped cranberries, juices, sugar & orange rind simmer until syrupy about ten minutes. Strain; cool syrup to room temp. Pour into squirt bottles( this makes it so to pour into champagne flutes). Pour 1-2 tablespoons syrup into sugar rimmed flutes, then top with sparkling wine. Garnish with cranberry.

*cranberry – ponagranate syrup is also great in vanilla vodka
*syrup lasts in refrigerator for two weeks.


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