+
0 (0)

Category: Drinks

Bloody Holiday

Bloody Holiday
Kirk McKoy / Los Angeles Times

After last-minute shopping at two malls and a side trip to find wrapping paper only to come home and discover you've run out of Scotch tape, nothing makes the holidays happier than a good stiff drink. It's even better if ... Read more

Total time: 25 minutes, plus cooling times | Serves 1
Note: Adapted from Carolos Tomazo, Waterloo & City.

Fresh cranberry puree

  • 4 ounces fresh cranberries
  • 1 cup water, or as needed
  • 1/4 cup agave nectar

Step 1Place the cranberries in a small pot. Add water to cover. Cook over medium heat until the berries are soft, 8 to 10 minutes. Pour the cranberry mixture into a blender. Blend on high speed and slowly add the agave nectar. Strain, then cool. This makes about 1 2/3 cups. It will keep, covered and refrigerated, up to about 1 week.

Spiced black tea syrup

  • 2 bags black tea
  • 3 cardamom seeds
  • Pinch of coriander seeds
  • Pinch of fennel seeds
  • 3 tips broken from whole star anise
  • 3 whole cloves
  • 1 cup sugar
  • Zest of half an orange
  • Tiny pinch of cinnamon powder
  • Tiny pinch of allspice

Step 1Brew 1 cup of tea by quickly steeping two bags of black tea in 1 cup of hot water for 2 to 3 minutes.

Step 2In a medium pot over medium heat, toast the cardamom, coriander and fennel seeds, star anise and cloves just until aromatic, about 1 minute. Into the pot, add the cup of tea and sugar. Add orange zest and bring to a boil over high heat. As soon as the sugar is dissolved, stir in the cinnamon and allspice. Remove from heat and cool completely before straining. This makes about 1 cup. Keep refrigerated up to about 1 week.

Cocktail assembly

  • 2 ounces vodka
  • 2 ounces fresh cranberry puree
  • 2 teaspoons spiced black tea syrup
  • 1/2 ounce ginger beer, or to taste
  • Lime twist, for garnish

Step 1In a cocktail shaker, combine the vodka, cranberry puree and black tea syrup with enough ice to fill a rocks glass. Shake vigorously to combine. Pour into the glass, followed by a float of ginger beer and garnish with a lime twist.

Each cocktail:
227 calories; 0 protein; 26 grams carbohydrates; 1 gram fiber; 0 fat; 0 cholesterol; 14 grams sugar; 2 mg. sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Drinks
Jamaica margarita
Atole de fresas al rescoldo (maize and charred strawberry drink)
The Pinkerton
Aunt Lulu's original eggnog