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

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)

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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