Cranberry Simple Syrup:

  • 1 bottle (12.5 ounce) bottle cranberry concentrate (I used Lakewood Organic brand.)
  • 2 cups sugar
  • Combine juice and sugar in saucepan. Bring to boil. Reduce heat. Simmer 10 minutes.

Mix the Elephanté:

  • 1 ounce rum (I used Bacardi Gran Reserva Diez Extra Rare Gold Rum.)
  • 1 ¼ ounce cranberry syrup
  • 1 drop orange essential oil* (I used Young Living Orange Essential Oil.)
  • 4 ounces blood orange cider (I used Austin East Ciders brand.)
  • Freeze-dried cranberries (I used Karen’s Naturals brand.)

Add cranberry syrup, orange oil, and rum to shaker cup and stir well to mix. In 12 ounce cocktail glass filled ¾ full with ice, add orange cider then pour cranberry rum mixture over top. Garnish with a few freeze-dried cranberries.

* Be sure to use essential oils that are labeled for internal consumption, like those from Young Living Essential Oils.

What are some of your favorite cocktails?


Written by Chef John O'Neil

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