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Spiced '75

Spiced '75

For a fresh take on a classic 75 cocktail, substitute a bright and festive Cranberry Tangerine syrup instead of a standard simple syrup. You can shake up this drink throughout the seasons by substituting different berries and citrus.

1 oz Wheyward Spirit 

1/2 oz fresh lemon

1/2 oz Spiced Cranberry Tangerine Syrup

3 oz champagne or sparkling wine, chilled 

‍

Add Wheyward Spirit, juice, and syrup into a cocktail shaker. Fill with ice and shake vigorously. Strain into a champagne glass, top with champagne. Garnish with a cranberry and long zest of tangerine.

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Spiced Cranberry Tangerine Syrup

Makes about 17 ounces 

‍

1 cup fresh or frozen cranberries

1 Tbsp. finely grated orange zest

1 Tbsp. finely minced fresh ginger

1 1/2 cup water

1/2 cup tangerine juice

2 cup sugar

‍

Place ingredients into a small saucepan. Bring to a simmer over medium-high heat. Simmer for 1 minute then turn off heat. Let steep for 30 minutes. Then strain through a fine mesh strainer – pressing out the cranberries. Bottle and store refrigerated for up to 14 days.

‍

Spiced '75

For a fresh take on a classic 75 cocktail, substitute a bright and festive Cranberry Tangerine syrup instead of a standard simple syrup. You can shake up this drink throughout the seasons by substituting different berries and citrus.

1 oz Wheyward Spirit 

1/2 oz fresh lemon

1/2 oz Spiced Cranberry Tangerine Syrup

3 oz champagne or sparkling wine, chilled 

‍

Add Wheyward Spirit, juice, and syrup into a cocktail shaker. Fill with ice and shake vigorously. Strain into a champagne glass, top with champagne. Garnish with a cranberry and long zest of tangerine.

‍

Spiced Cranberry Tangerine Syrup

Makes about 17 ounces 

‍

1 cup fresh or frozen cranberries

1 Tbsp. finely grated orange zest

1 Tbsp. finely minced fresh ginger

1 1/2 cup water

1/2 cup tangerine juice

2 cup sugar

‍

Place ingredients into a small saucepan. Bring to a simmer over medium-high heat. Simmer for 1 minute then turn off heat. Let steep for 30 minutes. Then strain through a fine mesh strainer – pressing out the cranberries. Bottle and store refrigerated for up to 14 days.

‍

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