Last month I posted about a delicious cranberry-gin-pear cocktail to get you through the holidays. I can't help but continue the Winter tradition with another cranberry based cocktail perfect for brunch or dinner party nights. This...

The Other Winter Cocktail You'll Love | Found + Kept | www.foundandkept.com

Cranberry - Pepper Shrub Cocktail

is one of my absolute faves. It's refreshing, tart, slightly peppery + has subtle hints of orange that transition lovely into spring-time drinks. I love the act of making a shrub, if you've never done one before don't worry! They are pretty easy to make (at least this one is) + they add so much great flavor to any drink (not just alcoholic ones). Enjoy!!

*Notes* It's based off of this recipe, with slight adjustments to portion, as I did not make this a punch like the recipe suggests.

Ingredients

| Makes 1 drink |

6 oz Sparkling Wine *I used Prosecco
3 oz Cranberry-Pepper Shrub
6 dashes of Orange Bitters
1/2 Orange for garnish
Ice for serving

Cranberry-Pepper Shrub

2 cups Cranberries
1 tbsp Whole Black Peppercorns- lightly crushed
1/2 cup Sugar
1/2 cup Water
1 cup Apple Cider Vinegar

Directions

Step 1

First, we need to make the shrub a day ahead, or in the morning so it can chill for at least 8 hours. Stir to combine all the shrub ingredients in a saucepan on medium high. Cover, stir occasionally, + let it simmer for 10 minutes until sugar is dissolved. Remove from heat, uncover + let it cool to room temperature. Transfer to a container + chill for 8 hours or overnight.

Step 2

To finish the shrub strain the mixture twice through a fine mesh strainer into a mason jar or airtight container. At this point the shrub should be clear or remnants + smooth.