Boston Bog

1 1⁄2 oz Rum, Appleton Reserve
1⁄2 oz Apricot liqueur, Rothman & Winter
1⁄2 oz Ginger syrup
1⁄2 oz Lime juice
6 Cranberry
1 twst Orange peel (Garnish)
1⁄2 oz Cranberry juice (Optional)
Instructions

Muddle cranberries, add remaining ingredients with ice. Shake, double strain, chilled cocktail glass, garnish.

Notes

To make ginger syrup bring 1 cup water and 1 cup Demerara sugar to a boil. Reduce heat to a simmer, stir till sugar is dissolved, about 3 minutes. Remove from heat and cool. Place in blender with 1 cup diced ginger, purée. Fine strain and store for up to two weeks.

Cocktail summary
Created by
Misty Kalkofen, Drink, Boston
Is an
authentic recipe
Reference

The American Cocktail, by the Editors of Imbibe Magazine

Curator
Not yet rated
Average
4 stars
(3 ratings)
YieldsDrink
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From other users
  • Subbed: 0.5oz of rye (Rittenhouse) for 0.5 of rum; New Deal Ginger liqueur for syrup; my own homemade ginger citrus cranberry sauce for muddled cranberries (~ 0.5oz). Delicious holiday-themed punch! Lengthen with Q Light Ginger Beer as desired. — ★★★★
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Comments

I muddled fresh ginger (instead of cranberries) and used cranberry syrup (instead of ginger syrup). Kept everything else the same. It was great!