Tangy Peppered Cranberry Fizz

Back in colonial days, a shrub syrup was the best way of preserving fruit without refrigeration. This autumnal cocktail gets its sweet-tart flavor from a shrub made with cranberries and spiced with black pepper. Its tangy flavor counterbalances a meal's richer flavors, and the shrub is great for parties, since it can be prepped in advance. For guests who aren't drinking booze, mix the shrub with chilled sparkling water instead of wine.

Tangy Peppered Cranberry Fizz

This tangy and refreshing cocktail features a homemade cranberry-black pepper shrub mixed with chilled sparkling wine and a hint of orange bitters. Perfect for entertaining or sipping on a cozy autumn evening.

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Ingredients

  • 1/2 cup cranberries
  • 1/2 tablespoon whole black peppercorns, lightly crushed
  • 1/4 cup apple cider vinegar
  • 2 tablespoons sugar
  • 2 tablespoons water
  • 3 oz chilled sparkling wine
  • 2 dashes orange bitters
  • Cranberries, for garnish

Instructions

  1. In a saucepan, combine cranberries, peppercorns, apple cider vinegar, sugar, and water. Stir to combine.
  2. Cover and cook over medium-high heat until sugar dissolves and some cranberries begin popping open, about 10 minutes.
  3. Remove from heat and allow to cool to room temperature, approximately 30 minutes.
  4. Pour the mixture into an airtight container and refrigerate for at least 8 hours, up to 12 hours.
  5. Strain the mixture twice through a fine-mesh strainer, transfer to an airtight container, and refrigerate for up to 1 month.
  6. Slowly pour chilled sparkling wine into a pitcher. Add bitters and chilled cranberry-black pepper shrub. Stir gently to mix.
  7. Serve immediately, garnishing individual glasses with cranberries.