November 1, 2015 20

Black Peppercorn + Cranberry Shrub Cocktails

Bright, earthy, cranberry shrub cocktails.

Black Peppercorn + Cranberry Shrub Cocktails | The black peppercorn in this cranberry shrub cocktail gives this holiday cocktail the right amount of earthiness and spice. Best paired with gin.

Today I’m starting a new thing. Where I post less images. Write less words. So more of my recipes can come to life, for you to have. My goal is to keep these posts super easy-breezy. Light of the words, accompanied by four to five photographs, some news to share, links I love lately, etc.

Kicking it off are these black peppercorn and cranberry shrub cocktails spiked with gin. The black peppercorn mellows cranberry’s tartness, giving it subtle spicy, earthy tones. It’s the perfect cocktail for this time of year. Bring it to holiday parties, or stock your home bar with the shrub to have it on hand when friends pop over. I’ll be doing exactly that from now until New Years.

This recipe is one of the eight cranberry recipes I developed and shot for the November issue of FEAST Magazine. Also, I’m really excited to announce that I also shot this month’s cover. You can get all eight of those cranberry recipes digitally here. And if you live in STL or KC or anywhere in between you can get your copy on stands now.

Black Peppercorn + Cranberry Shrub Cocktails | The black peppercorn in this cranberry shrub cocktail gives this holiday cocktail the right amount of earthiness and spice. Best paired with gin.

Black Peppercorn + Cranberry Shrub Cocktails | The black peppercorn in this cranberry shrub cocktail gives this holiday cocktail the right amount of earthiness and spice. Best paired with gin.

Black Peppercorn + Cranberry Shrub Cocktails | The black peppercorn in this cranberry shrub cocktail gives this holiday cocktail the right amount of earthiness and spice. Best paired with gin.

Black Peppercorn + Cranberry Shrub Cocktails

Prep Time 1 min
Cook Time 15 mins
Total Time 16 mins
Serves 2 cups shrub     adjust servings

The shrub will last about 1 week. Store it in an airtight container in the refrigerator. Shrubs are also great without alcohol - mix as follows but sans booze. This recipe will yield 2 cups of shrub, making about 15 cocktails.

Ingredients

  • 1 cup filtered water
  • 2 tablespoons black peppercorns
  • 2 cups cranberries {fresh or frozen}
  • 1/2 cup maple syrup
  • 1 cup apple cider vinegar
  • gin
  • ice
  • club soda
  • black pepper, for garnish

Instructions

  1. Bring the water and peppercorns to a simmer in a medium sized sauce pan.
  2. Then add in the cranberries and simmer until the cranberries are totally cooked down and the liquid is bright red. This will take approximately 10 minutes. Remove from the heat, and add in the apple cider vinegar and maple syrup. Stir and then strain the mixture through a sieve into a glass jar.
  3. To make each cocktail, combine 1 ounce gin, with 1 tablespoon of the shrub syrup over ice and top with sparkling water.
  4. Enjoy responsibly!

20 Responses to "Black Peppercorn + Cranberry Shrub Cocktails"

  1. Reply

    Amanda Paa

    November 1, 2015 at 8:14 PM

    your cover + all of the 8 recipes for feat = super fantastic, girl. and love the new sunday series! i can’t wait to make more things with cranberries this year, including this cocktail. and what a perfect nod to the holidays. xo

    • Reply

      Sherrie

      November 16, 2015 at 4:59 PM

      Thanks Amanda, your words mean a lot to me, xx!!

  2. Reply

    Liz @ Floating Kitchen

    November 2, 2015 at 12:14 PM

    GAH! This cocktail is the most beautiful cocktail I’ve ever seen. Simple and gorgeous. I’m in love. And the Feast spread and cover (!!!) is amazing. So incredibly proud of you! You rocking it on all levels! XO

    • Reply

      Sherrie

      November 16, 2015 at 4:59 PM

      Thanks Liz, all my love lady!!

  3. Reply

    Lily | Kale & Caramel

    November 2, 2015 at 2:14 PM

    This cocktail! In love. Cranberry and black pepper feels like a long lost soulmates reunited combo—so excited to dive in. And HURRAH for your gorgeous work in FEAST!!! I want that caramelized cranberry sauce like whoa.

    • Reply

      Sherrie

      November 16, 2015 at 5:00 PM

      Cranberry and black pepper is pretty magical I must say – let’s drink of these together!! Also thank you for your kind words, that means a lot Lily, xo!!

  4. Reply

    Jessie Snyder | Faring Well

    November 2, 2015 at 2:18 PM

    Gorgeous, Sherrie! Love this, and love your feature in FEAST – totally making me want to buy all the cranberries now ;)

    • Reply

      Sherrie

      November 16, 2015 at 5:01 PM

      Haha, definitely BUY ALL THE CRANS!! Thanks Jessie, you’re too sweet.

  5. Reply

    Tessa | Salted Plains

    November 2, 2015 at 9:10 PM

    This cranberry + black pepper (and gin!) combo sound crazy good together. Congrats again on your features in FEAST – it’s beautiful!!! So glad I got my hands on a copy!

    • Reply

      Sherrie

      November 16, 2015 at 5:01 PM

      Tessa it’s so fun you’re in KC and get your own print copy! Thanks for stopping by, and for your kind words. All my love, xx!!

  6. Reply

    danielle is rooting the sun

    November 3, 2015 at 1:36 PM

    sherrie your article in FEAST is such a delight for the eyes – the rich cranberry hues automatically transfer such positive holiday energy, beautiful. & this recipe is just what i need for composure (huge gin fan, huge cranberry fan, huge black pepper fan, home run). love the idea of sharing on sundays, whatever sentiments are of the moment. xo

    • Reply

      Sherrie

      November 16, 2015 at 5:02 PM

      Thanks for all your support Danielle – all my love girl, xx!!! :)

  7. Reply

    rachey

    November 5, 2015 at 8:03 AM

    This turned out great! I was leery of the cup of vinegar, but it all just blends into the melange of gin botanicals and peppercorns. Perfect amount of sweetness, too. Very glad to have made this half-sugar/maple version, and even gladder to have a jar in my fridge for the weekend! Next time I want to try it with Szechuan peppercorns and Rosemary… yum.

    • Reply

      Sherrie

      November 16, 2015 at 5:04 PM

      Hi Rachey – I hear you, it’s somewhat of an intimating amount of vinegar, but it comes together nicely right? I’m really glad you gave it go. Let me know if you add in rosemary, that sounds amazing!! xx

  8. Reply

    Kathryn

    November 10, 2015 at 9:22 AM

    Love everything about this – from getting more of a sneak peek into your life to just how super delicious this drink sounds. As soon as I get my hands on some cranberries, I’m making a vat of this.

    • Reply

      Sherrie

      November 16, 2015 at 5:05 PM

      Thanks Kathryn!! I’m really looking forward to sharing more. All my love to you always, xx!!

  9. Reply

    kristan

    November 10, 2015 at 8:18 PM

    This color is SO freaking beautiful! Congrats on your insanely beautiful cover and feature in FEAST, so well deserved! Can’t wait to make this shrub

    xoxo

    • Reply

      Sherrie

      November 16, 2015 at 5:04 PM

      Thanks Kristan, I couldn’t have done it without your support. Thanks for always lending an ear and heart. You are the best, xx!!

  10. Reply

    Caroline

    December 29, 2015 at 11:39 AM

    Sherri…I pinned this a few days ago and can’t stop staring at it! It’s just so beautiful! So…getting out the remaining cranberries from the fridge right now to make this for our New Years party! Happy New Year…thinking of you and wishing you all the best. xo

  11. Reply

    Eden Passante

    March 29, 2016 at 11:10 PM

    What a great flavor combo! Sounds amazing and look at that color!!

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With Food + Love © 2016 | All photos + words belong to Sherrie Castellano -- they cannot be used or distributed without permission.
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