The Bitter Cranberry

The Bitter Cranberry - A delightful fall drink from The Whimsical Boozer

As we get that crisp in the air, my mind turns from summer drinks to fall.  And what’s more fall than cranberries?  Pumpkin.  Pumpkin is more fall than cranberry.  So, I’ll do some pumpkin drinks eventually.  Today, though, is all about that cran.  Cranberry juice is traditionally mixed with vodka, but I like to do things a little bit differently.  I love to add a little spice to my tart, so The Bitter Cranberry is made with spiced rum.  And then, to get that bitterness, I add some Campari to the mix.  

 BluePrint.com

Disclosure:  Some of the links below are affiliate links, meaning, at no additional cost to you, I will earn a commission if you click on it and make a purchase. 

This is a really easy one to make.  Fill a shaker or pint glass with ice.  Add 2 oz spiced rum, 1/2 an oz Campari, and 4 oz of cranberry juice.  Shake or stir – I’m a stirrer myself, but I don’t judge.  Then strain it into a cocktail glass.  I didn’t garnish mine, but if you wanted to, I think a lime wedge would be nice, especially if you gave it a little squeeze into the glass first.  

 

[yumprint-recipe id=’7′]

 

Hibiscus-Kiwi Daiquiri

Hibiscus-Kiwi Daiquiri

Disclosure:  Some of the links below are affiliate links, meaning, at no additional cost to you, I will earn a commission if you click on it and make a purchase.  This enables me to continue providing quality articles at no charge to my readers.

Today is apparently National Daiquiri Day!  A pretty useless holiday overall, but one we should clearly be celebrating….  Perhaps with a Hibiscus-Kiwi Daiquiri!  

Before I even know that was the case – 2 days ago, in fact – I was wilting in the heat on my back patio, and thought, “Heeeeeeey, what about some kind of frozen fruity cocktail?  A daiquiri, if you will?”  I may have taken some poetic license with the actual wording of the thought, but you get the gist.

So I went into my kitchen, rummaged around (no pun intended), and discrovered that, in a house usually brimming with fruit, all we had was kiwis.  Which is a weird fruit to make a daiquiri out of, but I decided I was up to the challenge; I am whimsical, after all.  

It felt like it could use a nice tart counterpart, so first I brewed up half a cup of hibiscus tea (this one is good), shook it up over ice to chill it, and poured in the blender with a peeled kiwi and 2 oz of rum.  I’ve always liked to keep my daiquiris simple, with no triple sec or any of those distractions – just good old fashioned white rum.  Next, I blended it up until it was smooth. Then I poured it into a fancy glass, and garnished it with a slice or two of kiwi I’d held back.  It was pretty delicious.  I recommend it! Here’s the printable recipe for the Hibiscus-Kiwi Daiquiri below.

 

[yumprint-recipe id=’2′] 
thirstycoasters.com