Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cocktail
Garnish & Finish
Method
Cocktail
- 1
Prepare Cranberry Purée (if using fresh cranberries)
If you are using fresh cranberries rather than juice concentrate, place 1/4 cup fresh cranberries and 1/2 oz simple syrup in a small blender. Pulse until smooth, then press through a fine-mesh sieve to remove skins. You should end up with about 0.5 oz purée. Chill briefly if warm.
- 2
Dry Shake
Add vodka, cranberry liqueur, lemon juice, simple syrup, cranberry purée (or 0.5 oz concentrate), and egg white (if using) to a cocktail shaker without ice. Seal and shake vigorously for 10–15 seconds to emulsify the egg white and create a silky foam.
- 3
Wet Shake
Open the shaker and add a generous handful of ice (about 1 cup). Seal and shake vigorously for 12–18 seconds until the shaker is very cold to the touch and well chilled.
- 4
Strain
Double-strain the cocktail into a chilled coupe or Nick & Nora glass using a Hawthorne strainer and a fine mesh strainer to remove ice shards and any solids from the purée for a smooth texture.
Garnish & Serve
- 5
Skewer three fresh or sugared cranberries on a cocktail pick and rest it across the rim of the glass, or float cranberries on the foam. Express a lemon twist over the drink to release oils, rub the rim with the twist if desired, then drop it into the drink or hook it on the rim. Optionally top with a small mint sprig for aroma.
- 6
Serve immediately while the foam is fresh. Sip and enjoy the balance of tart cranberry, bright lemon, and sweet liqueur.