- Active time:15 min
- Start to finish:2 1/4 hr (includes chilling)
Festive and beautiful, this creation of editor Nichol Nelson is packed with real cranberry flavor. Forcing some of the berries through a sieve into the syrup intensifies the drink’s fruitiness.
(12-oz) bags fresh cranberries
chilled tonic water
plus 1 teaspoon fresh lime juice
Bring cranberries, sugar, and water to a simmer in a 3- to 3 1/2-quart saucepan, then simmer, uncovered, stirring occasionally, until berries just begin to pop, about 2 minutes. Drain cranberries in a fine-mesh sieve set over a 1-quart glass measuring cup, then reserve 2 cups cranberries and force remaining cranberries through sieve into syrup. Discard solids remaining in sieve, then add reserved cranberries to syrup. Cool to room temperature. Transfer to a pitcher and chill until cold, about 2 hours.
Add remaining ingredients to syrup, stirring gently to combine. Serve drinks over ice in 8- to 10-ounce glasses.
Cooks’ note: Cranberry syrup can be made 1 day ahead and chilled, covered. Add tonic water, gin, and lime juice just before serving.