- serves 1 people
- preparation 5 minutes
- difficulty Easy level
Ingredients
- 1 cup cranberries (see Note)
- Water, for ice cubes
- 1½ tbsp (30 ml) lemon juice, to rim
- Finely chopped candied ginger, to rim
- 45 ml (1½ oz) tequila
- 15 ml (½ oz) orange liqueur
- 60 ml (2 oz) cranberry juice
- 60 ml (2 oz) ginger ale
- 2 dashes orange bitters
Freezing time: overnight.
Instructions
- Make cranberry ice cubes by filling a large ice cube tray with cranberries and topping up with water. Put in the freezer overnight or until solid.
- Add lemon juice to a small side plate with a lip. Add candied ginger to a second small side plate. Invert a lowball glass and dip the rim in the lemon juice. Swirl to coat. Dip half of the coated rim into the chopped candied ginger.
- Add a large cranberry ice cube to the glass. Add tequila, orange liqueur and cranberry juice. Top with ginger ale, shake in bitters, and stir to mix.
Note
• Spencer uses fresh cranberries. In Australia, you could use frozen cranberries, or substitute other fruit. Keep unused ice cubes in the freezer for later use.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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