Cranberry Bourbon Refresher

This bright cranberry cocktail is a perfect refresher:

Cranberry Bourbon Lime Cocktail

Cranberries may be associated with the holiday season – as well they should – but these plump tart berries are delightful year-round when added to salads, salsas, relishes, and, in this case, cocktails. It’s almost summer, and I think a cocktail is most appropriate these days. The cranberries perfectly balance the honeyed spice of bourbon, acting as a natural bitter, if you will. In this drink, the berries are added in three ways – in a simple syrup, as the base for a muddle, and also as an edible garnish – yep, that’s right, you can eat these berries straight up. They’re that good.

Cranberry Bourbon Refresher
Makes one cocktail

Cranberry Simple Syrup:
2 cups frozen cranberries
1 cup water
1 cup sugar
1 2-inch cinnamon stick

Cocktail:
3 to 4  frozen cranberries
3 to 4 mint leaves
2 lime quarters
1 1/2 ounces bourbon
1/2 ounce Cointreau
1 ounce Cranberry Simple Syrup
1 ounce fresh lime juice
Ice cubes

Make the simple syrup:
Combine the syrup ingredients in a medium saucepan. Bring to a boil over medium heat. Reduce the heat to medium-low and simmer until the cranberries break down, about 15 minutes. Strain through a fine-mesh sieve, pushing down on the cranberry pulp. Discard the solids. Cool the syrup to room temperature. (The simple syrup may be stored in a glass container in the refrigerator for up to 1 month.)

Make the cocktail:
Combine the cranberries, mint, and lime quarters in a cocktail shaker and muddle. Add the bourbon and Cointreau, and then add the remaining ingredients. Shake vigorously and pour into a tall glass or strain into a rocks glass. Serve with whole cranberries, lime wedges, and mint sprigs.

Disclosure: I was supplied with cranberries from Cape Cod Select for this challenge.
For more recipes and Cape Cod Select information follow their links:
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Kale and Carrot Salad with Pecans and Cranberries

Kale and Carrot Salad with Pecans and Cranberries

~ Salad with substance: Kale, Carrots, Shallot, Pecans, Dried Cranberries ~

Fall and winter salads differ from their light and cooling summer cousin. Cold weather salads should be filling and comforting, hardy with fruit and nuts, cheese and dried meat. While served fresh, these salads should give warmth in substance. The base of this bright fall salad is kale. In it’s raw form kale is tough and bitter, best shredded in a slaw or sautéed in olive oil. For this salad I’ve softened the kale  by quickly blanching it just to soften its edges without wilting. The other ingredients fall willingly into formation, adding sweetness, crunch and a vibrancy of color pretty enough to decorate any holiday table.

Winter Kale and Carrot Salad with Pecans and Cranberries
Sliced persimmons would also be a nice addition to this salad.
Serves 4 as a side.

2 tablespoons apple cider vinegar vinegar
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/3 cup extra-virgin olive oil
1 large bunch curly green kale, tough vein removed, torn in large pieces
1 large carrot, peeled and grated
1 small shallot, thinly sliced
1/3 cup pecans, halved
1/4 cup dried cranberries

Make the vinaigrette: Whisk the vinegar, lemon juice, salt and pepper together in a small bowl. Slowly add the olive oil in a steady stream, whisking constantly to emulsify. Set aside.
Bring a large pot of salted water to a rolling boil. Add kale and blanch just until the color brightens and the leaves still hold their shape, 20 seconds. Drain immediately and rinse under cold water. Spin dry in a salad spinner or blot dry with a kitchen towel. Transfer to a bowl. Add remaining ingredients. Toss with half of the dressing and taste for seasoning. Serve with additional dressing to taste.