Happy weekend, everyone, and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple yet delicious libations. This week we’re getting sauced with one of my favourite autumnal flavours — cranberry.
[referenced url=”https://www.lifehacker.com.au/2017/11/3-ingredient-happy-hour-the-cranberry-sauced/” thumb=”https://i.kinja-img.com/gawker-media/image/upload/t_ku-large/hwwanzzgmflhlzwhh32e.jpg” title=”3-Ingredient Happy Hour: The Cranberry Sauced” excerpt=”Happy weekend, my lushes, and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple yet delicious libations. This week I’m making use of jellied cranberry sauce.”]
We previously employed the jellied cranberry sauce to make a citrusy satsuma sipper, but this time I wanted to make it a little more fun with the addition of bubbles.
Unlike our previous cranberry cocktail, this one does best with a fairly sweet homemade sauce (such as this blueberry blend), rather than the jellied can type. When shaken with gin and topped with sparkling wine, you get a French 75 kind of deal, only more seasonally appropriate. To make it, you will need:
- 45ml gin
- 1 tablespoon of cranberry sauce
- 90ml of sparkling wine
Combine cranberry sauce and the sauce (gin) in a shaker filled with ice and shake until the shaker becomes uncomfortably cold. Strain through a fine mesh sieve and top with sparkling wine. Garnish with frozen cranberries if you have any lying around.
Comments