Cranberry Ginger Frosty

| Tuesday, 9 December 2014 09:00

The word “frosty” often brings up bad memories of tongues stuck to poles, terrifying talking snowmen and that time your bff gave you a really cold shoulder. Well, it’s time to appreciate things that can give you a chill once again, with this festive Cranberry Ginger Frosty cocktail!




2 cups water

1 1/2 cups raw sugar

1/3 cup ginger, minced

1/4 teaspoon sea salt

6 cups fresh cranberries

2 cups bourbon

2 limes, juiced

ginger ale


To make ginger syrup: Combine water, sugar and ginger in a medium saucepan and bring to a boil. Stir until sugar dissolves, than simmer an additional 5 minutes before removing from heat to cool.

To make cranberry mixture: Add ginger syrup, salt and cranberries to a blender (a food processor works if you don’t have one). Blend until there are no longer cranberry or ginger pieces. Use a sieve lined with cheesecloth to strain the mix over a bowl, discarding any solids. This step can be left out, just be aware of the cranberry seeds stuck in between your teeth.

To make cocktail: In a freezer safe bowl, mix the cranberry mixture with bourbon and lime juice. Freeze overnight (or in a rush, until partially frozen).

Assemble: Use a fork to scrap the mixture, leaving it in a slushy consistency. Spoon in to glasses and stir together with some ginger ale. Enjoy immediately, while cold.

While others stay warm indoors, dreaming of a white Christmas, this red slushy goodness is the only things on our minds!

Recipe inspiration and photo from Bob Vivant 

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