Makes 4 cocktails
8 oz. vodka
1 5” sprig fresh rosemary
4 oz. cranberry raspberry juice
2 oz. Cointreau or orange liqueur
1 fresh lime
Lime twist and 2” rosemary sprigs, for garnish
Early in the day, place the rosemary sprig in a tall jar with the vodka and seal tightly with a lid. Refrigerate for at least 4 hours, or up to two days, until serving. Remove rosemary from infused vodka and discard.
Prepare the lime: Slice the lime in half. Remove and reserve the fruit, with a small paring or grapefruit knife, leaving the halved peel and pith intact, taking caution to not to tear the rind. Using a pair of scissors cut several narrow, even width strips of peel about 3” in length. Wrap each lime strip around a toothpick, holding it tightly wound for about 15 seconds. Release the rind and slide it off the toothpick onto a plate, set aside. Using a juicer or your hands, extract the juice into a small bowl from the reserved fruit, discard pith, and set juice aside.
In a glass pitcher, combine the infused vodka, cranberry raspberry juice, Cointreau and the reserved lime juice.
Chill 4 martini glasses by refrigerating or filling with ice, then discard. Fill a cocktail shaker with ice. For each serving, pour ¼ of the liquid from the pitcher into the shaker and cover. Shake vigorously for 2 minutes. Strain the cocktail into the glass, and garnish with a small rosemary sprig wrapped in a spiral lime twist.
This recipe series was made possible through the support of Cape Cod Cranberry Growers’ Association, the member-operated trade association for the Massachusetts cranberry industry. one of the oldest farmer organizations in the country.
Recipe series Developer/Writer/Photographer Michelle McGrath is the founder of McGrath PR | Media Relations, providing visibility to the arts and culture sector, non-profits, agricultural and small business industries. mcgrathpr.com