I'd like to claim that I thought of something before Mark Bittman did, but actually, he thought of it first, though I thought of it before I read his thinking of it, and it was within the same week (maybe), and my version is a little different.
It being Fall, Boston Organics has been trying to bury me with fresh cranberries. I realized that even after making cranberry sauce, cranberry jalapeno dipping sauce, and cranberry orange walnut bread, I'd still have cranberries left.
I thought cranberry syrup would be a useful addition to the bar, so I made some, borrowing the recipe from Smitten Kitchen (use the food processor to chop the fresh cranberries unless you enjoy chasing small round objects all around your kitchen).
At first I was working on a cocktail with the syrup and and Q Ginger, which I'd just stumbled on at Julio's during a trip in search of Ransom gin. Q Ginger is a bit misnamed — the cardamom and coriander flavors are very strong. Altogether, it's a good match with cranberry, but I'm not yet happy enough with any of my experiments to suggest that someone else should drink them.
Then, Anjali told me about how she'd added some Campari to her cranberry sauce for Thanksgiving dinner. That led me to think about doing the reverse, and adding cranberry to my Campari — the Negroni being one of my favorite Campari cocktails.
About an hour after this conversation, I turned to Bittman's column in last week's Times magazine on using up Thanksgiving leftovers, and there's a recipe for a Cranberry Negroni. Weird, huh? I don't think I'd like an entire equal part of cranberry sauce though — and I don't think cranberry sauce is ideal here (but as a use of leftovers, sure, why not).
- 1 oz Bombay Dry Gin
- 1 oz Noilly Prat (or other sweet vermouth)
- 3/4 oz Campari
- 1/4 oz cranberry syrup
- Orange twist
Shake with ice; strain into a cocktail glass. Squeeze the orange twist over the glass, and then discard or drop in (I confess, I removed it before drinking).
Next up, a Cranberry Old Pal?