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.
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.