recipe courtesy of epicurious.com
- 3/4 cup sugar
- 1 cup fresh or frozen cranberries
- 1 lemon, cut into wedges
- 1/2 orange, sliced into thin rounds
- 1 1/2 cups London dry gin (such as Beefeater or Tanqueray)
- 1/2 cup plus 1 tablespoon off-dry Sherry (such as Lustau East India Solera)
- 6 mint sprigs
Bring sugar and 3/4 cup water to a boil in a medium saucepan; stir until sugar is dissolved. Remove from heat. Pour off all but 1 cup simple syrup; refrigerate remaining syrup for another use.
Heat syrup in pan almost to a boil; reduce heat to medium. Add cranberries and simmer until they just begin to burst, 2-3 minutes. Let cool in syrup.
Place 2 tablespoons drained cranberries and 6 tablespoons cranberry syrup in a large pitcher. Add lemon wedges and orange slices. Using a muddler or wooden spoon, vigorously mash fruit. Stir in gin and Sherry.
Let steep for 5 minutes.
Strain into a medium pitcher. Fill 3 glasses with crushed ice. Pour half of mixture into a cocktail shaker. Fill with ice; shake vigorously for 10 seconds. Strain into prepared glasses, then mound with more crushed ice. Garnish each with a mint sprig and 3 cranberries. Repeat to make 3 more cocktails.
Make it a Mocktail: Omit gin and Sherry and add 1/4 cup tonic or spicy ginger ale.