Holiday Cocktail Baskets Recipe

Make simple syrup (if not using ready-made)

Combine 1/4 cup sugar and 1/4 cup water in a small saucepan. Heat over medium, stirring until sugar dissolves. Remove from heat and cool to room temperature (about 10 minutes).

Optional spice infusion

If using cloves and cinnamon, add them to the syrup while it cools and steep for 10 minutes for a subtle holiday note, then strain out solids.

In a pitcher, combine 1.5 cups gin (or vodka), 1.5 cups cranberry juice, 1/2 cup orange liqueur, 1/2 cup fresh lime juice and 1/4 cup cooled simple syrup. Stir well to integrate.

Taste and adjust: if you prefer sweeter drinks, add up to 2 tablespoons more simple syrup; for tarter, add a splash more lime juice. Chill the pitcher in the refrigerator for at least 30 minutes or up to 2 hours.

While the cocktail base chills, prepare the basket presentation. Place a small handful (about 1/2 cup) of crushed ice or a few ice cubes into each miniature basket. Keep the remaining ice in a cooler or bowl to top as needed.

Prepare sugared rims: pour 1/4 cup sugar onto a small plate. Run a lime wedge around the rim of each glass or small cup you will set into the basket. Dip the moistened rim into the sugar to coat evenly. Set rimmed glasses aside on a tray.

Thread garnish skewers: on each cocktail pick, thread 6 fresh cranberries and finish with a small rosemary sprig and a thin orange slice. If using edible gold leaf or gold sugar, gently press a tiny amount onto a cranberry or orange slice for sparkle.

Fluff rosemary sprigs: trim rosemary to 3–4 inch sprigs. Use them to line the inside edge of each basket (nesting against the glass) for aroma and holiday look.

Fill each rimmed glass 2/3 full with chilled cocktail base from the pitcher (about 4 ounces or 1/2 cup per glass). If you prefer a lighter fizzy cocktail, pour only 1/3 base and top with club soda (about 2 tablespoons).

Top each glass with a small scoop of crushed ice (about 1/4 cup) to keep the garnish and glass cold inside the basket.

Insert a prepared cranberry-rosemary-orange skewer across the top of each glass, resting the rosemary sprig so its tip protrudes to release aromatics as guests lift the skewer.

Place each prepared glass into a miniature wicker basket. Tuck an extra rosemary sprig and a couple of loose cranberries around the glass in the basket for visual fullness.

Serve immediately. Provide a small napkin for each basket and advise guests the picks are decorative and intended to be removed before sipping. Refill pitchers as needed for additional servings.