Royal Garland Fizz Recipe

Royal Garland Fizz Recipe

[Photograph: Brian Oh]

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.

  • Yield:makes 1 cocktail
  • Active time: 10 minutes
  • Total time:2 days


  • 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


  1. 1.

    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.

  2. 2.

    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.

  3. 3.

    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.