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.
Photos by Claire Lower.
This idea was actually suggested to me by a coworker, possibly as a joke, as a riff on the sea breeze. But rather than use the standard grapefruit (or vodka, for that matter) I decided to take advantage of some wonderful citrus, and grabbed a couple of satsumas.
The sweet and bright citrus juice played exceptionally well with the cranberry, and the jellied fruit pectin provided a surprisingly pleasing smooth mouthfeel. To make this cocktail, you will need:
- 60mL London dry gin
- 60mL fresh satsuma (or other tangerine-like fruit) juice
- 1 heaping tablespoon jellied cranberry juice
Combine everything in a shaker filled with ice, shake until it’s too cold to handle, then strain into a coupe glass. Garnish with a satsuma slice if you have it.