Cranberries are taking over the world. Not the band, I wouldn’t mind that as much. More specifically, cranberry garnish is taking over. We recently attended a wedding where cranberries were in our champagne glasses. Only weeks later, we had cranberries in another one of our drinks. Why? What does it add to the drink?
I’ve had strawberries in my champagne – sliced up and infused into the champagne. I’ve had mint in my mojitos, basil in strawberry drinks – all garnishes that I could taste. But cranberries? You can’t get flavor out of a cranberry unless it is cooked! Garnish is fine if it has some kind of use…but just to throw it on there for the hell of it? For who’s benefit?
1) FREEZE the cranberries
At least you can use them as ice cubes in the drink. I would argue that the cranberries will at least keep the drink’s original constitution rather than watering it down with ice cubes.
2) Cook the cranberries
Boil the cranberries first and muddle them in a new drink. Your hipster friends will be more impressed. Although, I can guarantee you that at least one hipster will ask where the garnish is.
3) Infuse with cranberries
You see, the key here is to COOK them first. Cook on medium heat in a sauce pan. Then let it sit in your favorite booze for a few days.
THERE. Something useful for cranberries in alcoholic drinks. At the least, you can use them as ice cubes if it’s that important that the drink look “pretty”.