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Charred Rosemary Cranberry Cocktail

SERVES: 2 | PREP TIME: 10 min | COOK TIME: 20 min

Give your gin and tonic a festive punch with cranberry and rosemary, the flavors and colors of the season. A little charred rosemary sprig goes a long way as an aromatic.


  • Dry gin
  • Mezcal
  • Fresh rosemary
  • 1 cup (250 g) sugar
  • Good quality tonic
  • Fresh cranberries
  • Bitters


  1. Preheat the grill on HIGH at 500°F (260°C).
  2. Add the cranberries, sugar, 2-3 rosemary needles, and 1 cup (250 ml) of water to a skillet; bring to a simmer.
  3. Cook down to a thin, syrupy texture.
  4. Fill the glass 2/3 full with ice.
  5. Add 1 oz (30 ml) of gin, 1/2 oz (15 ml) of mezcal, and a dash of bitters.
  6. Pour 1 oz (30 ml) of cranberry syrup into the glass and slowly fill the rest of the way with tonic.
  7. Grill a sprig of rosemary until smoldering and place under a dome with the drink to add a little smoke and presentation.
  8. Garnish with rosemary sprigs and fresh ground pepper.

This recipe is best cooked with Broil King Grills

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