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+ servings

Candied Cranberry Rye Whiskey Smash

The Candied Cranberry Rye Whiskey Smash combines muddled mint leaves, tart fruit, and sparkling ginger beer with a spicy, high quality craft spirit in a lovely winter cocktail. This recipe makes enough candied cranberries for 6-8 drinks, although I recommend making each cocktail individually. 
Servings 1 cocktail (and many candied cranberries)


  • ¼ cup candied cranberries
  • ½ ounce cranberry syrup
  • ½ ounce lime juice
  • 3 mint leaves
  • 1 ½ ounce rye whiskey
  • Ginger beer, to taste
  • 2-3 candied cranberries rolled in sugar, to garnish
  • Ice cubes

Candied Cranberries & Simple Syrup (Makes about 1.5 cups)

  • 1 cup granulated sugar, plus 1 tablespoon (divided)
  • 1 cup water
  • 2 cups (8 ounces) fresh cranberries


To make the cocktail:

  • Combine candied cranberries, cranberry syrup, lime juice, and mint leaves in the bottom of a rocks glass. Use a muddler to crush the berries until the juices are released. Add the rye whiskey, 1-2 ice cubes, and top with ginger beer to taste. Garnish with whole candied cranberries rolled in sugar.

To make the candied cranberries and syrup:

  • Bring one cup sugar and one cup water to a simmer over medium high heat in a medium sauce pan. Add cranberries and simmer for 2-3 minutes, until the berries are softened but still have their shape. Remove the berries with a slotted spoon and spread on a parchment-lined baking sheet. Chill in the fridge for 30 minutes.
  • Continue heating the cranberry-scented syrup for another 5 minutes, bringing it to a boil and allowing it to thicken. Remove from heat. Once the syrup is cool, transfer to a sterile jar or bottle and store in the fridge for 3-4 weeks.
  • Once the cranberries are chilled, transfer them to a lidded container. To make the garnish, roll a few cranberries in a tablespoon of sugar to give them a sparkling finish and slip a few onto toothpicks. These will keep for a few days in the fridge.