Fruity ice cubes add a colourful touch to this tequila, orange and ginger ale festive drink.




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  • 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

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.


Freezing time: overnight.

  1. 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.
  2. 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.
  3. 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.



• 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.