Cranberry Manhattan with Boozy Cranberries


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A note from Maggie

Cranberries have a special place in my heart, reserved for only the wintry season when the bright zing goes alongside rich dishes and the tart flavor transcends in a cocktail. I make boozy cherries all year, but these boozy cranberries are my new holiday garnish stand-in, ready to dress up every drink including this take on a Cranberry Manhattan. Happy holidays!

The holidays are finally here, and having a cocktail to serve when guests arrive is a wonderful way to start the evening. But during this cheery, cozy time, I serve a drink that’s a tad more special, that has flare – so I’ve created a spin on the classic Manhattan by using seasonal cranberries.

Cranberry Manhattan //

I started by making boozy cranberries, which also make a great hostess gift. Seasonal cranberries are lightly cooked in simple syrup before being added to booze to sit for a week. The infused flavor is incredible.

To add even more cranberry flare, I use cranberry bitters in place of traditional Angostura, as well as a small amount of the cranberry syrup from those boozy cranberries.

Cranberry Manhattan //

This cocktail is smooth, bright, delightful, and perfect for holiday guests! Don’t forget to pour some of those boozy cranberries into cute jars to hand out as gifts. Let the holiday drinking begin!

Cranberry Manhattan with Boozy Cranberries

I use Rye in my Manhattans – one of my favorite mixing Ryes is Rittenhouse, a straight 100% Rye that is smooth and affordable (so you won’t feel guilty using it in cocktails). My go-to vermouth for sipping as well as in Manhattans is Cocchi;  it has a balance of flavor and bitterness. Slight hints of chocolate, citrus and rhubarb make it lovely in this cocktail.


Boozy Cranberries
  • 8 ounces fresh cranberries, washed
  • 1 cup granulated sugar
  • 1 cup water
  • 1/4 cup rye
Cranberry Manhattan
  • 1 1/2 ounces Rye
  • 1/4 ounce vermouth, such as Cocchi
  • 1/2 teaspoon cranberry syrup (take from the jar of your Boozy Cranberries)
  • 1 or 2 dashes of cranberry bitters
  • Boozy cranberries, to garnish


Boozy Cranberries
  1. In a small saucepan, bring sugar and water to a boil over medium heat. Cook for 5 minutes, or until sugar is dissolved.
  2. Lower the heat and add the cranberries. Stir to coat in the simple syrup, then cook over very low heat for 15 minutes. Remove from the heat and let cool.
  3. Stir in the rye, then pour into a large jar. Cover with a lid and let chill in the refrigerator for 1 week before using.
  4. Place into small jars to have on hand as hostess gifts during the holidays or use at home in your holiday cocktails.
Cranberry Manhattan
  1. Place the rye, vermouth, cranberry syrup, and the bitters into mixing glass filled with ice.
  2. Stir, then strain into a cocktail glass. Garnish with boozy cranberries.

Eat Boutique was an award-winning shop and story-driven recipe site created by Maggie Battista – an author, business guide and alignment seeker. After hosting retail markets for 25,000+ guests, Maggie now supports entrepreneurs as they create values-based businesses through We Are Magic StudioFollow Maggie Battista on Instagram.