Cranberry Tangerine Tequila Sunset

Cranberry Tangerine Tequila Sunset
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Ginger–Star Anise Syrup:
1 cup agave nectar
5 whole star anise
2 tablespoons chopped peeled fresh ginger

Cranberry Reduction:
1 cup Ocean Spray® Cranberry Juice Cocktail
3 small tangerines, quartered
15 fresh mint leaves
1 1/2 cups añejo tequila
Ice cubes
1 cup chilled club soda, or as needed
1/3 cup Ocean Spray® Cranberries


To make syrup:
In a small heavy saucepan, bring agave nectar, star anise, and ginger to a boil over medium-high heat. Remove from heat and let cool completely, then strain into a small bowl.

To make cranberry reduction:
In a small heavy nonaluminum saucepan, bring cranberry juice to a boil over medium-high heat. Cook for about 7 minutes, or until reduced to 1/2 cup. Transfer to a small bowl and let cool completely; cooled reduction will be quite thick.

To make cocktails:
In a large glass pitcher, combine tangerine quarters and mint leaves. Using a muddler or handle of a long wooden spoon, muddle (mash) mint and tangerines for 15 seconds. Add tequila and 3/4 cup of ginger–star anise syrup and stir well. Fill pitcher with ice cubes. Stir, then add club soda to taste. Pour 1/3 cup of cranberry reduction over mixture in pitcher, pour into ice-filled glasses. Garnish with fresh cranberries and serve.

Recipe Copyright Chef Curtis Stone, 2017

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Cranberry Tangerine Tequila Sunset


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