Rinse and pat dry the fresh cranberries. Lightly whisk egg white (or aquafaba) until frothy in a small bowl. Toss cranberries in the egg white until evenly coated, then roll them in superfine sugar placed on a plate so they are fully covered. Place sugared cranberries on a rack or parchment-lined tray and let them dry at room temperature for 10–15 minutes. Keep refrigerated until serving.

Prepare rim sugar (optional)

Pour 2 tablespoons of sugar onto a small plate. Moisten the rim of a chilled martini glass with the lemon wedge, then dip the rim into the sugar to coat evenly. Set the glass aside in the freezer or fridge for a few minutes to set.

Cocktail Preparation

Chill glass

Place the martini glass in the freezer for at least 5 minutes before assembling the drink to ensure it stays cold.

Combine ingredients

Fill a cocktail shaker with the indicated ice. Add 2 oz Ciroc Limonata, 0.5 oz Triple Sec, 0.5 oz fresh lemon juice, 1.5 oz white cranberry juice, and 0.25 oz simple syrup (if using).

Shake

Cap the shaker and shake vigorously for 12–15 seconds until the shaker is cold to the touch and the mixture is well-chilled and slightly diluted.

Strain

Double-strain the cocktail into the chilled, sugar-rimmed martini glass (if you used a rim) using a Hawthorne strainer and a fine mesh strainer to remove ice shards and any pulp.

Garnish & serve

Skewer 3–4 frosted cranberries on a cocktail pick or drop 4–5 directly into the drink. Optionally add a lemon twist on the rim. Serve immediately while cold.