Bright, bubbly and delightfully refreshing, our Cranberry Collins puts a festive spin on the classic. Blending zingy lemon, crisp gin, and a splash of cranberry flavour for that perfect holiday twist. Tart, sparkling, and lightly sweet, it’s the kind of cocktail that is perfect for a hot and sunny Australian Christmas.

For the cranberry syrup:
1/2 cup of sugar
1/2 cup of water
1 cup of cranberries, roughly chopped (I used frozen, and allowed them to defrost)

Cocktail: 
60ml gin
30ml cranberry syrup
15ml lemon juice
Soda water
Seed + Stow Dried Blood Orange Slice
Cranberries (I used frozen, and allowed them to defrost)
Thyme
Cranberries 
Anise star

1. In advance, make your cranberry syrup by adding all ingredients to a saucepan and simmering over a low heat for 15 minutes, stirring occasionally. 
2. Strain the syrup through a piece of clean muslin cloth into a small jug or container, squeezing the cranberries to extract all of their flavours. Allow to cool. 
3. Add ice to a mixing jar. 
4. Add gin, cranberry syrup and lemon jucie and stir to combine. 
5. Strain into a tumbler glass half filled with ice.
6. Top with soda water.
7. Garnish with a Seed + Stow Dried Blood Orange Slice, a sprig of thyme, an anise star and cranberries.

Makes 1.