Cranberry was developed as an autumn cocktail by The Aviary to be enjoyed by the Porthole community. Featuring Rare Tea Cellar's Cranberry Autumn Harvest Tea, this recipe incorporates fresh fruit, tea, spices and an herb to provide a perfectly balanced infusion.
Inside the Porthole:
- 10g (.4 oz) rare tea cellar cranberry autumn harvest tea
- 3g (.1 oz) freeze-dried pomegranate arils
- 2 whole star anise
- 2g (.07 oz) mace
- 2 rosemary sprigs, slightly bruised to release oil
- 1 whole lemon peel, removed with peeler, wrapped around rosemary
- 2 orange slices, 3mm (1/8 inch) thick, cut in half
- 12 fresh cranberries, with shallow slits to aid infusion
Liquid to be Added:
- 166g (5 5/8 fl oz) water
- 1g (1/32 fl oz) north shore sirene absinthe
- 1g (1/32 fl oz) angostura orange bitters
- 1g (1/32 fl oz) regan’s orange bitters
- 2g (1/16 fl oz) st. elizabeth’s allspice dram
- 62g (2 1/8 fl oz) white verjus
- 83g (2 ¾ fl oz) journeyman rum
- 35g (1 1/8 fl oz) cocchi Americano
- 14g (½ fl oz) st. george terroir gin
- 17g (5/8 fl oz) simple syrup
Instructions:
Assemble the Porthole, checking the seal for good contact.
Using a bottle pourer or a funnel, transfer liquid ingredient mix into the assembled Porthole through the spout.
Best if poured and sampled in 5-10 minute increments and consumed within 25 minutes of preparation.