December 2020

Geese A’ Laying

Main Alcohol: Vodka

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!


1/2 oz Ketel One Vodka

1/2 oz Sugar Plum Jam

1/2 oz Grand Marnier

Juice from 1/4 Lemon


Pomegranate Seeds or Candied Cranberries*

Preparation:  Combine ingredients in an ice-filled cocktail shaker. Shake vigorously.

Served:  Strain into a champagne flute. Top with Prosecco. 

Standard Garnish:  Garnish with pomegranate seeds and candied cranberries*.

Drinkware:  Champagne Flute

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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