Absolutely crantastic! This cranberry pineapple mocktail is a refreshing blend of fruity flavors with just the right fizz.
Prep Time: 5 minutes Total Time: 5 minutes Servings: 2 Calories: approx. 90 kcal (per serving)
What you’ll need: A tall glass pitcher or carafe, a long spoon, a Hawthorne strainer, and a double-sided jigger.
Ingredients:
- 16 ounces of cran-pineapple juice cocktail
- 4 ounces of ginger ale
- 4 tablespoons of smashed frozen cranberries
- 3-4 orange slices
- Cranberries and orange slices for garnishing
- Flavored ice cubes: whole cranberries and cran-pineapple juice
- Sugar for coating fruit on cocktail picks
Instructions:
Prepare ahead: Combine cran-pineapple juice and cranberries in ice cube trays and freeze to make cranberry-pineapple ice cubes.
Slice an orange. Hint: To slice an orange perfectly, start by cutting from the poles (navel on top). To make a garnish, cut a thick slice of the orange and then cut again to form a half-wheel. After that, cut it once more to create two wedges. Keep 3-4 slices of the orange to infuse the drink and set aside the wedges on a small plate for garnishing.
Pour about 1/2 cup of cranberries into a bowl and smash them into a rough puree. You’ll want the puree to yield about 4 tablespoons.
Using a long spoon drop the smashed frozen cranberries and orange slices into a tall glass container.
Add 16 ounces of cran-pineapple juice and 2 jiggers (2-ounce side) of ginger ale.
Blend and disperse the fruit mash by stirring with a long spoon. Let it sit for a few minutes to infuse flavors.
Drop one or more flavored ice cubes into each cocktail glass.
Place the Hawthorne strainer on top of the container and strain the mocktail mixture into the glasses.
Add the garnish and serve.
*For the garnish, put sugar on a plate. Thread 3-4 cranberries and an orange wedge onto each cocktail pick, then roll them in sugar.
Products: Celia 4 Pc. Bar Tool Set, Jason Olive Spoons 4 Pc. Set
