Cranberry ginger Paloma or Cape Cod
Another recipe for holiday leftovers! Silver tequila (optional) mixed with leftover cranberry sauce, cranberry, and lime juice, and topped off with ginger beer…for a touch of sweetness, spice, and a little bit of bubbly. This beautiful holiday cocktail is just as delicious when made as a “mocktail” without the tequila – so make it your way!
INGREDIENTS (2 drinks)
2 tbsp cranberry sauce (make our grand cranberries for the best flavor)
1/2 cup cranberry juice (unsweetened)
Juice of 1/2 Lime
2 teaspoons simple syrup
1-2 ounces Silver tequila for the Paloma version (optional and not yet tested by Monash University for FODMAP content) or use 1-2 ounces Vodka and call it a Cape Cod (vodka has been tested and is low FODMAP)
8 ounces ginger beer (no high fructose corn syrup - Fever Tree is a good one)
Fresh mint and orange peel for garnish.
INSTRUCTIONS
Fill your glass halfway with ice. Add the cranberry sauce, cranberry juice, lime juice, simple syrup, and tequila (if using). Stir to combine or, if you don’t want the whole cranberries in your glass, transfer to a cocktail shaker and shake for 15 - 20 seconds then strain back into a fresh glass with ice.
Top it off with ginger beer and garnish with mint and a twist of orange peel.
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