This recipe appears in:Celebrate with These 5 Sparkling Cocktail Recipes from D.C. Bartenders
Jon Harris of Firefly in Washington, DC was inspired by the tradition of stringing cranberries and popcorn into tree garlands when he created this refreshing and frothy cocktail.
- For the Cranberry Infused Gin:
- 1/2 cup fresh cranberries
- 1 1/2 cups gin
- For the Popcorn Cream Syrup:
- 1 1/2 cups cream
- 1 1/2 cups sugar
- 1 cup popped popcorn
- Kosher salt
- For the Cocktail:
- 1 ounce Cranberry Infused Gin
- 1 ounce Clear Creek Douglas Fir Eau de Vie
- 1/2 ounce Popcorn Cream Syrup
- 3/4 ounce freshly squeezed juice from 1 to 2 limes
- 1 egg yolk
- Sparkling wine
- Garnish: chopped rosemary
For the Cranberry Infused Gin: At least 2 days in advance, place cranberries in a large mason jar. Muddle until slightly smashed. Add gin, seal, and let sit at room temperature for 2 days. Strain and reseal. Infused gin can be kept in the refrigerator up to 1 month.
For the Popcorn Cream Syrup: Warm cream gently over a low heat with sugar, stirring until sugar dissolves. Salt popcorn liberally. Place in a bowl. Pour warm cream/sugar syrup over the popcorn, stir well, and leave to sit until cool. Cover and refrigerate 4 hours. Strain and keep refrigerated in a resealable bottle. Syrup can be kept in the refrigerator up to 1 week.
For the Cocktail: Add cranberry infused gin, Douglas Fir eau de vie, popcorn cream syrup, lime juice, and egg yolk to a cocktail shaker. Shake without ice to emulsify cream and egg, about 20 seconds. Add ice to shaker and shake until well chilled, 15 seconds. Strain into a highball glass. Top with sparkling wine. To garnish, sprinkle chopped rosemary on top.