The air is getting a bit more crisp, the flavors of fall are filling the store aisles, and it’s time for family to start gathering near. Clearly, that means it’s time for a cocktail!

This recipe is based on an elixir we served at the restaurant I worked at in college, back in Boston. Combining the tart cranberry, the spice of ginger beer, and the warmth of rum makes this drink an instant fall fave!

Cranberry Bogger

Ingredients:
1 cup sugar
1 cup water
1 bag of cranberries
3 cups of dark or spiced rum
1 teaspoon cinnamon
Ginger beer (1/2 can per serving)

Directions: 
1. In a medium saucepan, bring water to a boil and add in sugar. This makes a simple syrup. Pour into a small bowl and set aside.
2. In the same saucepan, combine the rum, cinnamon and cranberries, bring to a boil. When the berries begin to burst, remove from heat. Add in the simple syrup and let cool until you’re ready to serve.
3. To serve, add ice to a tall glass, about half way. Spoon in the cranberry mixture (hold back the berries for more liquid) and top with ginger beer.

 

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