Cranberry Bourbon Sour-

[nverland]

Cranberry Bourbon Sour
Prep time 10 minutes Cook time 5 minutes Total time 15 minutes Servings 1

INGREDIENTS

1/2 cup maple syrup
2 cups fresh cranberries
Zest 1 large orange
2 ounces bourbon
1 ounce lemon juice
1/4 cup 100% cranberry juice
1-2 dashes orange bitters
1 blood orange or regular orange slices

INSTRUCTIONS
1. To make the cranberry syrup: In a medium pot, bring 1/2 cup water, the maple syrup, and cranberries to a boil over high heat. Boil 5 minutes or until the cranberries begin to burst, then remove from the heat. Stir in the orange zest. Let cool.

If desired, strain out the cranberries. This syrup makes enough for about 6 drinks.

2. In a cocktail shaker, combine 2-3 tablespoons cranberry syrup, the bourbon, lemon juice, cranberry juice, and orange bitters. Add ice and shake. Strain into a glass. Garnish with an orange slice and candied rosemary (recipe below), if desired.

CANDIED ROSEMARY
Line a baking sheet with parchment paper. Gently run rosemary sprigs under a little water to dampen and place on the prepared baking sheet. Sprinkle the rosemary with granulated sugar on all sides, making sure the rosemary is thoroughly coated in sugar. Allow to dry on the baking sheet for 1 hour. The rosemary can be made 1 day in advance and stored at room temperature.