Amaro adds rich, complex flavor and sweetness to this tangy cranberry cocktail. Be sure to use a less-sweet tonic water, like Q Tonic, for the best balance.
Recipe adapted from Bitters by Brad Thomas Parsons.
- For Cranberry Syrup:
- 1/2 cup sugar
- 1 cup water
- 1 1/2 cups cranberries
- 1 cinnamon stick
- For Cocktail:
- 16 cranberries
- 1-inch piece fresh ginger, chopped
- 1/2 ounce cranberry syrup
- 1 dash cranberry bitters
- 1 dash orange bitters
- 1 1/2 ounces gin
- 1/2 ounce Averna or Ramazzotti Amaro
- 3/4 ounce freshly squeezed lime juice
- Splash Q Tonic
- Garnish: 3 whole cranberries and lime twist
For the cranberry syrup: combine sugar, water, cranberries, and cinnamon stick in a small saucepan over medium heat, stirring frequently. Cook until sugar dissolves and cranberries soften and pop. Mash cranberries slightly. Let cool. Strain with a fine-mesh strainer and keep sealed in the refrigerator.
For the cocktail: Muddle cranberries, ginger, and cranberry syrup in the bottom of a cocktail shaker until cranberries have popped. Fill shaker with ice. Add bitters, gin, amaro, and lime. Shake well until chilled. Double strain into cocktail glass, top with splash of tonic, whole cranberries, and lime twist.