Cranberry Rob Roy

By Freckle & Fair
December 1, 2015
0 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

Author Notes:

The classic Rob Roy (sweet vermouth, scotch, a dash of bitters and a maraschino cherry) is pretty delicious on its own. The sweetness of the vermouth cuts smoky intensity of neat scotch. But for holiday's sake, a twist: replace the maraschino cherry with tart cranberries and add simple syrup flavored with cranberries, orange, vanilla and brown sugar.

Freckle & Fair

Serves: 1

  • 1 cup fresh cranberries
  • juice from 1/2 orange
  • zest from 1/2 orange
  • 2 tablespoons vanilla
  • 1 cup brown sugar
  • 1 cup water
  • 2 ounces scotch
  • 1 ounce sweet vermouth
  • dashes orange or angostura bitters
  1. Boil ingredients for simple syrup on low heat until cranberries burst and cook down. Be patient — this process might take a while! If you cook the cranberries on too high of heat, the might explode a bit wildly and spray you.
  2. Once the cranberries have cooked down into a smooth, sauce-like consistency (yes! this process is not unlike making cranberry sauce) remove from heat and strain remaining fruit pieces out using a mesh strainer.
  3. Cool simple syrup to room temperature until you're ready to use it. I always speed this process up with the freezer because I'm impatient for cocktail time.
  4. Add ice to a cocktail shaker with 1 ounce simple syrup, 1 ounce sweet vermouth and 2 ounces scotch. Garnish with a few fresh cranberries for extra tartness and color, and add a dash of bitters.

More Great Recipes: