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Vanilla Cranberry Crush

A stunning and refreshing festive drink featuring homemade vanilla bean cranberry syrup layered with sparkling water and a creamy float. Perfect as a mocktail or easily spiked for a holiday cocktail.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 glasses
Course: Beverage, Cocktail, Mocktail
Cuisine: American, Holiday
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Vanilla Cranberry Syrup Base
  • 2 cups fresh cranberries or frozen
  • 1 cup granulated sugar
  • 1 cup water
  • 1 vanilla bean pod split and scraped (or 2 tsp vanilla bean paste)
Drink Assembly (Per Glass)
  • 1 cup ice cubes
  • 3 oz Vanilla Cranberry Syrup from above
  • 4-6 oz club soda or sparkling water, chilled
  • 1 oz heavy cream optional, for floating float. Or coconut milk.
  • Fresh cranberries for garnish
  • Cinnamon stick or Star Anise optional garnish

Equipment

  • Medium saucepan
  • Fine-mesh sieve
  • Tall glasses

Method
 

  1. To make the syrup: In a medium saucepan, combine cranberries, sugar, water, and the scraped seeds and pod of the vanilla bean.
  2. Bring to a boil over medium heat, then reduce heat and simmer for 10-15 minutes until cranberries have popped and the mixture has thickened slightly.
  3. Remove from heat and discard the vanilla pod. Strain the mixture through a fine-mesh sieve, pressing on the solids to extract all liquid. Let cool completely.
  4. To assemble a drink: Fill a tall glass generously with ice.
  5. Pour roughly 3 ounces of the cooled syrup over the ice.
  6. Top with club soda leaving a little room at the top. Stir gently once to create a gradient.
  7. If desired, slowly pour heavy cream over the back of a spoon onto the top of the drink for a creamy float.
  8. Garnish with fresh cranberries, a cinnamon stick, or star anise and serve immediately.

Notes

For a boozy version, add 1.5 oz of vodka or gin before adding the club soda. Syrup keeps refrigerated for up to 2 weeks.