Bog Stomping Cocktail

In honor of today being National Bartender Day, we’ve teamed up with local bartender Michelle Ruocco. Michelle has been a killer bartender at many PDX go-to spots over the years, and you can currently find her at Lazy Susan Family Charcoal Diner in the Montavilla neighborhood serving up craft cocktails (or, right now, cocktail kits to-go!). 

We’re rooted in our PDX community and supporting all of our local food & beverage fam during this challenging and unusual time. With this in mind, we are so happy to have had the opportunity to team up and to bring you a deliciously tangy cocktail recipe that you can recreate at home using our Crangerine cider. 

Ingredients:

• 2 Tbsp Cranberry Sauce* (homemade is best, but store bought will work too)

• 1/2oz Blanco Tequila

• 1/2oz Mezcal

• 1/4oz Amaretto

• 1/4oz Orange Juice

• 1/4oz Lemon Juice 

• 1/4oz 1:1 Simple Syrup

• 1oz Crangerine

• Pinch of salt

• Tangerine slices and Grated Cinnamon Sticks for garnish

Instructions: 

1. In your glass, start by spooning 2 Tbsp. of cranberry sauce into the bottom of the glass. Spread out to make an even layer and add ice on top of this layer.  

2. In a cocktail shaker, add ice, Blanco Tequila, Mezcal, Amaretto, Orange Juice, Lemon Juice, Simple Syrup, and salt. Shake well to combine. 

3. Strain into your glass with the Cranberry Sauce. Top with Crangerine. 

4. Garnish with tangerine slices and the grated cinnamon sticks. 

*For Homemade Cranberry Sauce:

Bring 1 cup sugar, ½ cup water, and ½ cup Orange Juice to a boil.  Once boiling, add a 12 ounce bag of cranberries and two cinnamon sticks. Continue to simmer for 10-15 minutes until all cranberries are popped and the sauce has reached your desired thickness. Allow to cool, then cover and refrigerate. 

Cheers!