December 2020

Christmas With Sal

Main Alcohol: Cognac

You don't need to visit a fancy bar or restaurant for a fancy cocktail. Shake up your own signature cocktails at home!

Each month we'll inspire you with a new delicious cocktail to love. The best part? You can easily find all the ingredients for each cocktail in our Brown Derby Stores. Shop in store or shop online for free delivery!

Share your take on our Cocktails with us by using #BrownDerbyCocktail and you might just be featured on our social media!

Ingredients:

2 oz Martell Cognac

3 oz Fresh Pineapple Juice

Juice from 1/4 Orange

Juice from 1/4 Lemon

1 oz Winter Spice Syrup*

Preparation:  Add ice to a cocktail shaker and combine all ingredients. Shake vigorously. 

Served:  Strain into a martini glass.

Standard Garnish:  Garnish with a wedge of orange and candied cranberries**.

Drinkware:  Martini Glass

Winter Spice Syrup*:

3/4 cups Sugar

1 cup Water

2 tbsp Canned Pumpkin

2 tsp Cinammon

1/2 tsp Nutmeg

1/2 tsp Cloves

Winter Spice Syrup Preparation:

Combine all ingredients over the stove in a saucepan, set to medium heat. Stir until sugar is dissolved. Pour through a mesh strainer to remove any chunkiness. Transfer to a sealable bottle.

Store in refrigerator for up to 3 weeks.

Candied Cranberries**:

1.5 cups Water

2.5 cups Granulated Sugar

1 (12 oz) bag of Cranberries

1 Cinnamon Stick (optional)

 

Candied Cranberries Preparation:

In a medium saucepan, combine the water with 1.5 cups of granulated sugar. Place the pan over medium-high heat and bring to a simmer, stirring constantly. Reduce the heat to low and simmer for a minute or two, or until the sugar is dissolved.

Rinse the cranberries thoroughly and pick them over. Discard any malformed of soft berries. Put the cranberries in a large bowl and add the syrup. Place a plate over the cranberries to keep them submerged. Cover and refrigerate for two hours or overnight.

Place a cooling rack in a large, rimmed baking pan. With a slotted spoon, remove the cranberries to the cooling rack. They should be spread out in a single layer. Let them dry for about one hour. They will be sticky, but not wet.

Put the remaining one cup of sugar in a large bowl. Add the cranberries, a few at a time, and toss gently to coat thoroughly.

Use the sugared cranberries immediately or store on a rack in a cool, dry place. Or, place a small bowl of rice in a larger covered container and add the sugared cranberries. The rice will absorb much of the moisture. If the cranberries weep, repeat the sugaring.

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