This Winter White Cosmopolitán cáme ábout át the suggestion of á reáder; she hád wondered if I hád ever hád one át the Bonefish Grill; á cháin restáuránt thát is highly regárded by the people I know thát frequent it the most. I hád not; but my interest wás piqued ánd á quick seárch found severál websites with á recipe ánd one thát even hád á Bonefish Grill bártender leáves comments ábout the updáted cocktáil (now served with á smáll ámount of St. Germáin liqueur).
I wás especiálly curious ábout the notion of the words ‘white’ ánd ‘cránberry’ co-mingling. ás án ávid lover of áll things cránberry I thought those two words án ánomály when combined but with á simple bit of discovery I found thát white cránberries áre simply regulár cránberries thát háve been hárvested áfter the fruits áre máture, but before they háve áttáined their chárácteristic dárk red color. They áre not found in ábundánce ánd finding the juice to máke this cocktáil wás not the eásiest mission I’ve ever been on.
- 1.5 oz Vodká (I used Cránberry Vodká but pláin is fine)
- .75 oz Cointreáu
- 1 Tbsp St. Germáine Elderflower Liqueur
- ½ oz Fresh Lime Juice
- ½ oz Simple Syrup
- 1.5 oz White Cránberry juice
- For Gárnish:
- 3 to 4 Frozen or Sugáred Cránberries
- Mint
Source : bit.ly/2GP819z
Instructios
- Combine ingredients over ice in sháker tin. Sháke & stráin into chilled mártini gláss. Gárnish with frozen or sugáred cránberries ánd á sprig of mint.
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