Spiced, mulled sweet vermouth, classic holiday flavours of cranberry and orange, and a splash of Prosecco – this spiced cranberry sparkler is Christmas in a glass!
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For many years this festive cocktail was simply referred to as the Christmas Cocktail—and for good reason! With mulled vermouth and classic holiday flavours, this cocktail really is Christmas in a glass. Now called the Spiced Cranberry Sparkler, this cocktail is a favourite of family and friends and a must for our yearly Christmas party. This festive cup of cheer is sure to add a sparkle to your holiday season!
Sugared Cranberries and Rosemary
A garnish of sugared cranberries and rosemary is the perfect accent for this holiday cocktail. With a crunchy sugar coating and a tangy pop of flavour, these cranberries are the perfect cocktail garnish. I also love using them to garnish desserts or even just as a snack. A sprig of rosemary to skewer the cranberries is a fun twist – but you could also use a plain cocktail stick.
Ingredient Notes
Sweet Vermouth: Vermouth is a fortified wine made by blending a base wine with botanicals and a neutral spirit. Generally speaking, there are three styles of vermouth: sweet, dry, and blanco (or white). For this recipe you will be using sweet vermouth, also known as red or rosso due to its dark red colour. The flavour profile is sweet and slightly bitter. I like to use Cinzano brand but there are many other brands available.
Spices: To get that seasonal spice flavour I steep whole spices in the sweet vermouth. You will need a cinnamon stick, star anise, a few cloves, and a piece of fresh ginger.
Grand Marnier: An orange flavoured liqueur from France. Grand Marnier is made from a blend of cognac brandy, bitter orange essence, and sugar. Both Cointreau and Triple Sec are acceptable substitutes for Grand Marnier in this recipe.
Brandy: Made from distilled wine, brandy has an alcohol content of between 35 to 60%. My brandy of choice to use as a mixer is St. Remy VSOP. With a subtle flavour of vanilla and oak, this is a reasonably priced brandy that is a great choice to use in a cocktail.
Cranberry Juice: Cranberry juice adds a fruity, tangy flavour to this cocktail.
Simple Syrup: This recipe calls for a small amount of simple syrup, 2 oz. The traditional recipe for simple syrup is a 1:1 ratio of water to sugar. You can make a small batch of simple syrup using that ratio or save 2 oz of the simple syrup used to make the sugared cranberries. I highly suggest you remove the 2 oz after dipping the cranberries and before dipping the rosemary sprigs, or else you will have a rosemary flavour in your cocktail!
Sparkling wine: I like to use Prosecco in my cocktails, but any sparkling wine will work.
Fresh Cranberries: Use fresh cranberries when making the sugared cranberry garnish.
How to Make a Spiced Cranberry Sparkler
Sugared cranberries and rosemary
Making the sugared garnish takes a bit of time so be sure to plan ahead. Line a baking sheet with a small-grate metal rack and then set aside. In a small saucepan, combine the sugar and water. Bring to a simmer, stirring until the sugar is dissolved.
Add the cranberries to the hot syrup, stirring to coat all the berries. Use a slotted spoon to lift the berries out of the syrup and place on the rack. Spread the berries out as best you can so they aren’t touching each other. Reserve 2 oz of the simple syrup to use in the cocktail.
For the rosemary sprigs, pick 4 to 5-inch pieces of rosemary with sturdy stems. Leave the top inch of leaves on each stem intact. Pull the remaining leaves off the stem. Dip the tops of the rosemary in the simple syrup and then lay on the rack.
Leave the cranberries and rosemary to dry at room temperature for 1 hour. They will still feel sticky and a bit tacky. After an hour, measure the remaining sugar into a bowl. Add the cranberries to the sugar, a few at a time, and toss to coat. The sugar will easily stick to the tacky berries. Roll the rosemary tops in the sugar to coat as well.
Transfer the sugared cranberries and rosemary to a parchment lined baking sheet. It’s best to let them sit for another hour so to fully dry and allow the sugar coating to set.
To prepare the garnish, carefully pierce two sugared cranberries with the rosemary stems. Try not to squeeze the cranberries too much or the sugar coating may crumble off. If the stems are not sturdy, you can pierce the cranberries with a sharp toothpick and then thread onto the rosemary stems. Set aside until you’re ready to serve.
Prepare the mulled sweet vermouth
In a saucepan, add the sweet vermouth. Add the cinnamon stick, star anise, 8 cloves, and 1-inch piece of fresh ginger. Heat the vermouth over medium heat being careful not to let it come to a full simmer. Try to keep an eye on the vermouth, you really don’t want it to simmer or boil and have the alcohol cook off.
When the vermouth is hot and just about to simmer, remove from the heat and cover the saucepan tightly. Let steep for 30 to 45 minutes, covered the whole time. Strain the vermouth and discard the spices.
Make the Spiced Cranberry Sparkler
In a large pitcher, combine the spiced sweet vermouth, cranberry juice, Grand Marnier, Brandy, simple syrup, and lemon juice. Stir and then cover and chill.
To serve, fill a coupe glass with about 3 oz of the cocktail base. Top with chilled, sparkling Prosecco. Garnish with a sprig of sugared cranberries and enjoy your Christmas cocktail!
More Seasonal Cocktails
If you love the warm spicy flavours of fall and winter cocktails, try these recipes:
Spiced Cranberry Sparkler
Ingredients
Sugared Cranberries and Rosemary
- 1 ½ cups sugar divided
- ½ cup water
- 2 cups fresh cranberries
- fresh rosemary sprigs
Mulled Sweet Vermouth
- 1 cup sweet vermouth
- 1 cinnamon stick
- 1 star anise
- 8 whole cloves
- 1 inch piece fresh ginger
Spiced Cranberry Sparkler
- 1 cup Mulled Sweet Vermouth
- 1 ¼ cups cranberry juice
- ⅓ cup Grand Marnier
- ¼ cup brandy
- 2 oz simple syrup
- ½ oz lemon juice
- 1 bottle sparkling wine
Instructions
Sugared Cranberries and Rosemary
- Line a baking sheet with a small-grate metal rack and then set aside. In a small saucepan, combine ½ cup of the sugar and water. Bring to a simmer, stirring until the sugar is dissolved.
- Add the cranberries to the hot syrup, stirring to coat all the berries. Use a slotted spoon to lift the berries out of the syrup and place on the rack. Spread the berries out as best you can so they aren’t touching each other. Reserve 2 oz of the simple syrup to use in the cocktail.
- For the rosemary sprigs, leave the top inch of leaves on each stem intact. Pull the remaining leaves off the stem. Dip the tops of the rosemary in the simple syrup and then lay on the rack.
- Leave the cranberries and rosemary to dry at room temperature for 1 hour. They will still feel sticky and a bit tacky. After an hour, measure the remaining sugar into a bowl. Add the cranberries to the sugar, a few at a time, and toss to coat. The sugar will easily stick to the tacky berries. Roll the rosemary tops in the sugar to coat.
- Transfer the sugared cranberries and rosemary to a parchment lined baking sheet. Let them sit for another hour so to fully dry and allow the sugar coating to set.
- To prepare the garnish, carefully pierce a few sugared cranberries with the rosemary stems. If the stems are not sturdy, pierce the cranberries with a sharp toothpick and then thread onto the rosemary stems. Set aside until you’re ready to serve.
Mulled Sweet Vermouth
- In a saucepan add the sweet vermouth. Add the cinnamon stick, star anise, 8 cloves, and 1-inch piece of fresh ginger. Heat the vermouth over medium heat being careful not to let it come to a full simmer.
- When the vermouth is hot and just about to simmer, remove from the heat and cover the saucepan with a lid. Let steep for 30 to 45 minutes, covered the whole time. Strain the vermouth and discard the spices.
Spiced Cranberry Sparkler
- In a large pitcher, combine the spiced sweet vermouth, cranberry juice, Grand Marnier, Brandy, simple syrup, and lemon juice. Stir and then cover and chill until service.
- To serve, fill a coupe glass with about 3 oz of the cocktail base. Top with chilled, sparkling Prosecco. Garnish with a sprig of sugared cranberries and enjoy!
Did you make this recipe? I would love to see!
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