Cranberry Culprit Recipe
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If an Amaretto Sour is considered dangerous for the ease with which it’s imbibed, consider this cocktail truly formidable. Amaretto, Maker’s Mark, and ginger ale combine to improve on overly sweet sour mix, and mashed-up cranberry sauce is added for a new twist on leftovers.
This recipe was featured as part of our Thanksgiving Leftovers photo gallery.
INGREDIENTS
- 1 ounce Cranberry and Citrus Sauce (or other cranberry sauce)
- 1 ounce bourbon, such as Maker’s Mark
- 1 ounce amaretto, such as Disaronno almond liqueur, or make your own
- Ice
- 2 ounces ginger ale
- Lime wedge
INSTRUCTIONS
- Combine cranberry sauce, bourbon, and amaretto in a cocktail shaker and muddle until most of the cranberries and citrus are broken up.
- Fill the shaker with ice, cover, and shake vigorously. Pour the contents into a highball glass (do not strain), and top with ginger ale. Squeeze the lime wedge over top and serve.
This is really great--thanks for the recipe!
My husband made a pitcher of these for after Thanksgiving dinner and got rave reviews. The ginger ale and amaretto really mellowed out the bourbon, and they looked festive in martini glasses with their lime wedges.
This cocktail is absolutely delicious and refreshing!
I used fresh cranberries and 1/2 oz. of the spiced simple syrup from the Spiced Cranberry Sangria recipe in place of the Cranberry and Citrus Sauce. I also used ginger beer in place of the ginger ale, which paired nicely with the spice. It was a big hit.
Great recipe, thanks!
Absolutely delicious way to use leftovers. It reminds me of the Manhattans I used to enjoy with my father-in-law who liked to put extra cherry juice in them. I think he would have enjoyed this drink too. We ran out of Ginger Ale and made another round with Mountain Dew which sweetened it up a little, but not too much.
This does not sound good to dink. too grimey once it hits your palette.