Cranberry Sour Fizz Recipe

Cook cranberries

Combine 1 cup cranberries, 1/2 cup granulated sugar and 1/2 cup water in a small saucepan over medium heat.

Bring to a gentle simmer, stirring occasionally, and cook until the cranberries burst and the sugar dissolves, about 7–8 minutes.

Remove from heat and let cool slightly, then transfer mixture to a blender or use an immersion blender and puree until smooth (about 20–30 seconds).

Pass the puree through a fine-mesh sieve into a bowl, pressing with the back of a spoon to extract as much liquid as possible. Discard solids.

Stir in 1/2 cup fresh lemon juice and 1 tablespoon orange liqueur (if using). Taste and add up to 1/2 teaspoon simple syrup if you prefer it sweeter. Chill the cranberry sour base until cold, at least 30 minutes (can be made up to 3 days ahead and refrigerated).

If using an egg white for froth, perform a dry shake first: add 2 oz vodka, 2 tablespoons chilled cranberry sour base, 1/2 egg white (or 1 small egg white), and 1/2 teaspoon simple syrup into a cocktail shaker without ice. Dry-shake vigorously for 15 seconds to emulsify.

Add about 1 cup ice to the shaker and shake hard for 12–15 seconds until well chilled (or simply add spirits, base, ice and skip the dry shake if not using egg white).

Strain into a rocks glass filled with fresh ice (or a coupe if serving without ice).

Top with 2 oz club soda or sparkling water and give a gentle stir to combine, preserving some foam on top if used egg white.

Taste and adjust sweetness with a small dash of simple syrup if needed.

Skewer 3–4 fresh cranberries on a small pick or drop them into the glass. Add a lemon wheel or twist on the rim and a mint sprig if desired.

Serve immediately and enjoy.