Back when the pandemic started, a video of Ina Garten mixing a giant Cosmo made its way across the internet. In it, the loveable Queen of the Hamptons™ pours an entire bottle of vodka into a pitcher and says blithly, “ nobody’s stopping by!”
It was an instant hit. And in my mind, that was the moment the much-maligned Cosmo was reborn.
The Cosmopolitan hit an all-time high of popularity in the late 90s/early 2000s, a time of bell-bottoms, frosted lip gloss, Paris Hilton in sparkly club halter tops, and of hiding alcohol behind a cloak of chemical-tasting fruit juice.
But if you break it down, it’s really a delicious cocktail and one that’s perfect for the Holiday season. This version takes the basic combo of lime juice, triple sec, vodka and cran, and subs in a shot of cranberry-ginger syrup and splash of ginger beer for a slightly spicy, extra cran-punch.
INGREDIENTS
1 ounce sugar-free cranberry juice
1/2 ounce cran-ginger syrup (recipe below)
2 ounces vodka, chilled
3/4 ounce lime juice
splash of ginger beer (optional)
Candied cranberries and candied ginger for garnish
INSTRUCTIONS
Combine ingredients in cocktail shaker with ice. Shake for 10 seconds, then strain into a martini glass. Top with a splash of gingerbeer if desired. Garnish with candied ginger and candied cranberries (leftover from making the syrup) on a toothpick.
Cran-ginger syrup
INGREDIENTS
1 cup water
1 cup sugar
1 1/2 cups frozen or fresh cranberries
1 three-inch knob of ginger, bashed with the flat side of a knife
INSTRUCTIONS
Place sugar, water, ginger and cranberries in a small sauce pan over medium-high heat. Bring to a boil, then reduce heat to medium-low and cook, stirring occasionally, until cranberries are soft and sugar is disolved. Strain (reserve the now-candied cranberries for a garnish) into a glass jar and store in the fridge for up to 1 week.