This recipe is based on a cocktail we served at the restaurant I worked at in college, Gourmelli's. Combining the tart cranberry, the spice of ginger beer, and the warmth of rum makes this drink an instant Fall fave!
1 cup sugar
1 cup water
1 bag of cranberries
3 cups of dark or spiced rum
1 tsp cinnamon
ginger beer (1/2 can per serving)
What To Do:
In a medium saucepan, bring water to a boil and add in sugar. This makes a simple syrup. Pour into a small bowl and set aside.
In the same saucepan, combine the rum, cinnamon and cranberries, bring to a boil. When the berries begin to burst, remove from heat. Add in the simple syrup and let cool until you’re ready to serve.
To serve, add ice to a tall glass, about half way. Spoon in the cranberry mixture (hold back the berries for more liquid) and top with ginger beer.