Christmas Cape Cod

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A holiday spin on this classic cocktail, taking the refreshing taste of cranberry and marrying it with the Christmas flavors of ginger and cinnamon. Garnish with a maraschino cherry or cinnamon stick. Cinnamon syrup can be kept lidded and refrigerated for up to 2 weeks.

Submitted by Chris Freihofer
Published on June 19, 2020
Prep Time:
5 mins
Cook Time:
15 mins
Additional Time:
1 hr
Total Time:
1 hr 20 mins
Servings:
1
Yield:
1 cocktail
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Ingredients

Cinnamon Simple Syrup:

  • 1 cup water

  • 1 cup white sugar

  • 2 cinnamon sticks

  • 4 fluid ounces ginger ale

  • 3 fluid ounces cranberry juice

  • 1 fluid ounce vodka

  • ice as needed

Directions

  1. Bring water to a boil in a saucepan over high heat. Stir in sugar until completely dissolved, 1 to 2 minutes. Add cinnamon sticks, reduce heat to low, and let simmer for 8 minutes. Remove from heat and let steep for 1 hour.

  2. Remove cinnamon sticks and pour syrup into a squeeze bottle.

  3. Mix ginger ale, cranberry juice, vodka, and 1 teaspoon cinnamon syrup mixture together in a 12-ounce highball glass. Stir or shake thoroughly. Fill with ice to the top of the glass. Serve.

Editor's Note:

Nutrition data for this recipe includes the full amount of cinnamon simple syrup.

Nutrition Facts (per serving)

942 Calories
0g Fat
227g Carbs
0g Protein
Nutrition Facts
Servings Per Recipe 1
Calories 942
% Daily Value *
Total Fat 0g 0%
Sodium 25mg 1%
Total Carbohydrate 227g 82%
Dietary Fiber 2g 8%
Total Sugars 222g
Protein 0g 0%
Vitamin C 40mg 45%
Calcium 52mg 4%
Iron 1mg 3%
Potassium 37mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.