Spiced Cranberry Rum Fizz Recipe

By
Autumn Giles
Autumn Giles
Autumn Giles wrote Beyond Canning in 2016 and has been creating recipes for preserving, cocktails, and desserts for over a decade, all gluten-free.
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Updated Aug. 29, 2018
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Autumn Giles

Incorporating the classic flavors of cranberry sauce—tart cranberries, the warm brightness of orange zest, and a kick of ginger—this easy cocktail re-imagines the timeless flavors of fall. Batching the mixer before your party makes hosting stress-free.

Why this recipe works:

  • Using unsweetened cranberry juice as a base packs in the tart berry flavor and lets you adjust the sweetness to balance with a flavored syrup.
  • White rum gives a boozy kick without overpowering the notes of spice in the simple syrup.
  • The spiced cranberry mixer can be made in advance, and individual servings are topped off with sparkling wine at party time to make for easy low-fuss serving.

Note: The sliced fresh cranberries can be prepped in advance and stored in a ziploc bag to prevent them from drying out.

Recipe Details

Spiced Cranberry Rum Fizz Recipe

Active 15 mins
Total 15 mins
Serves 12 servings

Ingredients

  • For the Orange Ginger Simple Syrup:
  • peeled zest from 2 oranges, white pith removed
  • 1/2 cup grated fresh ginger
  • 1 cup sugar
  • 1 cup water
  • For the Spiced Cranberry Mixer:
  • 6 tablespoons orange ginger simple syrup
  • 2 cups unsweetened 100% cranberry juice, such as Knudsen's
  • 1 cup plus 2 tablespoons white rum, such as Flor de Cana Extra Seco
  • For each cocktail:
  • 1/4 cup Spiced Cranberry Mixer
  • 2 tablespoons chilled dry sparkling wine
  • Sliced fresh cranberries for garnish, optional (see note)

Directions

  1. For the Orange Ginger Simple Syrup: Combine the orange zest, grated ginger, sugar, and water in a small saucepan over high heat. Bring to a boil then reduce to a simmer. Cook for 7 minutes. Let cool to room temperature then strain through a fine mesh strainer and discard solids. Refrigerate in a sealed container until ready to use, up to 1 week.

  2. For the Spiced Cranberry Mixer: In a pitcher or quart jar, stir together the orange ginger syrup, cranberry juice, and rum. Refrigerate until ready to use, up to 1 week after you've made the orange ginger syrup.

  3. For each cocktail: Pour spiced cranberry mixer into a coupe glass and top with sparkling wine. Stir once and garnish with a few thinly sliced fresh cranberries.

Special equipment

small saucepan, fine mesh strainer, resealable container