Snow-capped cranberry martini
Serves: 2
Prep time: 10Total time: 
Recipe photograph by Martin Poole
Snow-capped cranberry martini
This elegant tipple features spiced rum, cranberries and orange. Shake vigorously to ensure a foamy top.
Serves: 2
Prep time: 10Total time: 
See more recipes
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
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.Tip*This recipe contains raw eggs. **Check your rum is gluten free, if required.
