Step 1
In a small heavy-bottomed saucepan, combine the Redpath® Golden Yellow Sugar, water, strips of lemon zest, and lemon juice. Place over medium heat and bring to a simmer. Stir to dissolve sugar. Simmer for 2 minutes. Cover and turn off heat, and allow syrup to infuse and slightly cool for 15 minutes. Place into the fridge to chill completely; 20 minutes.
Step 1
Have four 8 oz cocktail glasses chilled and ready.
Step 2
Strain the chilled simple syrup through a fine mesh sieve into an airtight container or glass jar. Discard lemon zest.
Step 3
In a shaker filled with ice, add ¼ cup (63 ml) of the gin, 2 tablespoons (30 ml) of the cranberry juice, and 1 tablespoon of the lemon simple syrup. Shake vigorously, and strain into a chilled glass. Repeat process another 3 times for the remaining cocktails. Top each glass with about ⅓ cup (83 ml) of the chilled sparkling wine.
Step 4
Garnish with fresh cranberries and/or lemon zest, if desired.
*Make the simple syrup a day or more in advance for ease of preparation.
*For a pinker hue, use a rosé sparkling wine or even a red sparkling wine (choose a wine that has a fruity or floral note versus ones that are more tannic). This bubbly cocktail can be made with cava, prosecco or even, for your most extravagant occasions, with champagne!
*Any remaining simple syrup can be used to make additional cocktails or to sweeten teas. Alternatively, swirl a spoonful into plain yogurt or drizzle over waffles or pancakes.
*Redpath Simply Raw™ Turbinado Sugar can be used in place of the Redpath Golden® Yellow Sugar. Note that using this replacement may result in a cocktail that will be paler in colour, and have less of a caramel flavour undertone.
