Remind me sometime to tell you about the hogmany (New Year’s Eve) that I spent in Paris. It was an amazing night spent partly on a roof top balcony in Montemarte and partly on the steps of the Paris Opera House. I’d tell you about it tonight but I’m busy preparing food for a family get-together this weekend. What I can tell you is that we started the night drinking kir royal (a mix of Crème de Cassis and sparkling white wine) in a tiny family run restaurant and ever since I’ve had a real soft spot for the cocktail.
Tragedy struck the other evening when I finished my bottle of Crème de Cassis whilst marking Higher papers (thanks for the tip, Christina - it really did make the marking less painful!). With Christmas presents and a ski trip to pay for, I was in no financial position to go buy more. It was time for some experimentation. The following cranberry syrup was the result.
Mix a dribble of this syrup with some normal or sparkling wine to create a rather Christmassy cocktail!
300g caster sugar
Zest of one lemon
- Add all the ingredients to a pan and bring to the boil.
- Mash the berries down so that all of their juice is released.
- Turn off the heat and let the mixture cool slightly.
- Pour through a fine sieve.
- Bottle and cool.
- Mix 1 part syrup with 5 parts sparkling wine for a Cranberry Royale.