Snow-capped cranberry martini
Prep time: 10Total time: 
Snow-capped cranberry martini
Prep time: 10Total time: 
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Ingredients
- 20g granulated (or caster) sugar
- 2 egg whites*
- 2 small sprigs of rosemary
- 6 fresh cranberries
- 75ml spiced rum**
- 50ml orange liqueur (such as Cointreau)
- 150ml cranberry juice
- 10ml sugar syrup
- ice cubes
Step by step
-
For the frosted garnish, spread the sugar onto a plate. In a bowl, lightly beat one of the egg whites with a fork. Brush over the rosemary sprigs and cranberries, then toss in the sugar to coat. Transfer to a wire rack to set and firm up; about 2 hours.
-
Thread the frosted cranberries onto two cocktail sticks. Pour the spiced rum, orange liqueur, cranberry juice, sugar syrup and remaining egg white into a cocktail shaker. Add a large handful of ice, then shake for at least 30 seconds until very
cold. Strain into martini glasses and serve topped with the frosted garnish.
*This recipe contains raw eggs. **Check your rum is gluten free, if required.
