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.