For those of you who, like me, love cranberries, check this out, it is really really delicious. This is my version of a cocktail I saw published in Jason Wilson's Washington Post column last December and is the concoction of Todd Thrasher, one of DC's very best bartenders. Now that fresh cranberries are available again it's time to gear up for the Provincial. You won't regret it.
Provincial
2 oz amber rum of choice. I've used everything from Clement VSOP to Plantation Grande Reserve with great success. I would stay away from lighter flavored amber rums. And I would skip Pyrat XO too.
3 oz. fresh cranberry juice (recipe follows)
1/2 oz orange liqueur of choice. I've used Senor Curacao, Cointreau, Torres Gran Torres... they are all good. The original recipe calls for Clement Creole Shrubb. Don't think I would use Grand Marnier.
1/4 oz lime juice
1/4 oz simple syrup
about a teaspoon of lemon juice
Shake in a cocktail shaker with ice, strain into cocktail glass, garnish with a round of lime or a couple of cranberries.
Fresh Cranberry Juice
1 12 oz bag cranberries, washed of course.
1 Cup water
1/4 Cup sugar
Put all into a blender and blend thoroughly. Then strain through fine mesh strainer, pressing hard to extract as much juice as possible. You should wind up with about 16-18 oz of juice. This will be pretty tart.
I will post this in the Rum Recipe section as well, but put it here thinking more folks would notice this.
If you would like to read the original recipe which is a bit more complex, here's the link:
http://projects.washingtonpost.com/r...16/provincial/
Happy Holidays everyone, and hope you enjoy them with a Provincial or two.
Fantastic Holiday Rum Cocktail
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