Cranberry Martinis
Ina Garten once filmed a Food Network special called Thanksgiving Live to answer viewers’ questions about cooking Thanksgiving dinner. Bobby Flay made a delicious cranberry martini to sip while they worked (what a good idea!). They look so festive and her guests loved them! Infuse the vodka with the orange zest and cranberries at least 2 days ahead.
Ingredients:
- 1 cup (8 oz./250 g) sugar
- 1 cup (4 oz./125 g) fresh cranberries
- 6 (1 x 3-inch/2.5 x 7.5-cm) strips of orange zest, plus extra for serving (see note below)
- 1 (750 ml) bottle good vodka, such as Grey Goose
- 1 cup (8 fl. oz./250 ml) cranberry juice cocktail, preferably tart
- 1/4 cup (2 fl. oz./60 ml) Triple Sec
- Ice
Directions:
Several days ahead, place the sugar, cranberries, 6 strips of orange zest, and 1 cup (8 fl. oz./250 ml) of water in a small saucepan. Bring to a boil, lower the heat and simmer for 5 minutes, until the cranberries start to pop open. Pour the vodka into a large pitcher, add the cranberry mixture and store covered in the refrigerator for at least 2 days and up to 5 days.
When ready to serve, strain the vodka mixture, reserving the cranberries and discarding the orange zest. Stir in the cranberry juice cocktail and Triple Sec. Fill a cocktail shaker with ice, add the drink mixture, shake for a full 30 seconds (it’s longer than you think!) and strain into martini glasses. Rub the rim of each glass with fresh orange zest, spoon a few cranberries into each glass and serve ice cold. Serves 6.
Note: Ina Garten uses a vegetable peeler to make strips of orange zest.
Make It Ahead: Prepare the entire cocktail mixture and refrigerate for up to 3 days. Shake with ice before serving.
Reprinted from Make It Ahead. Copyright © 2004 by Ina Garten. Published by Clarkson Potter, an imprint of Random House, a division of Penguin Random House.
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