Wednesday, December 15, 2021

Mealtime Magic: Reed's Holiday Cocktail Recipes

 Reed’s launched a limited-edition REAL Cranberry Ginger Ale. This non-alcoholic sparkling beverage refreshes with the sweet taste of cranberry combined with REAL organic pressed ginger (and no preservatives, artificial colors, or flavors). It’s the perfect holiday cocktail or mocktail mixera must-have for all your seasonal parties and dinners!


Attaching a few tasty recipes below in case you’re working on anything where we may be a fit!!


Brooke Carde
Account Coordinator


Ginger Cranberry Clementine Cocktail



1 cup water

1 cup granulated sugar

4 large rosemary sprigs

peel from 2 clementines


1 small clementine, quartered (use ½ if large)


2 parts vodka

1–2 parts simple syrup, to taste

3 parts 100% unsweetened cranberry juice (NOT cranberry cocktail)

Reed's REAL cranberry ginger ale for topping

fresh cranberries and rosemary sprigs for garnish

Combine all simple syrup ingredients in a small saucepan and bring up to a simmer (but do not boil). Once the sugar has completely dissolved, turn off the heat and let steep for at least one hour. Strain, then store in a jar or squeeze bottle and chill until needed.

Muddle the clementine in the bottom of a cocktail shaker. Add ice, vodka, simple syrup, and cranberry juice, then give it a good shake. Strain into a glass filled with ice, then top with Reed's REAL cranberry ginger ale. Garnish with a rosemary sprig and a few fresh cranberries.


Ginger Cranberry Mint Spritzer


2 32 oz (1 Qt) Cranberry-Pomegranate Juice - preferably with no sugar added (Recipe calls for 1, but have an additional on hand in case)

1.5 cups Titos Vodka or Hendricks Gin

1/2 cup St. Germain Elderflower Liqueur

2 limes, juiced/squeezed

Reed's REAL cranberry ginger ale

1 Bunch Mint leaves

Few Sprigs Rosemary

Cranberries (optional for garnish)

Lime wedges or slices (optional for garnish)

Ginger Mint Syrup:

2 cups water

3 Tbsp sugar

 2, 4-inch pieces ginger- sliced thin

3 inch sprig of rosemary

1 cup mint leaves 



In a medium sauce pan, bring the sugar, water and ginger to a boil. Once the sugar is completely dissolved, reduce the pan to a slow simmer and add in the mint leaves and rosemary. Let this simmer on very low heat for about 15-20 minutes. Remove from heat, let cool completely and strain into a glass container or pitcher.In a large pitcher combine the cranberry pomegrante juice, ginger syrup, elderflower liqueur, vodka or gin, lime juice, and a few big handfuls of torn mint leaves. Taste at this point (remember it will still be diluted by the addition of ice). For additional sweetness- add more elderflower liqueur. Add additional juice if you want to dilute the taste of the gin or ginger.

Serve in a cocktail glass over lots of ice, and top off with a splash of Reed's cranberry ginger ale, cranberries and lime wedges!


Harvest Punch


6 c. ice

1/2 gal. apple cider

1 (750 mL) bottle Prosecco, chilled 

1 c. vodka

2 (12-oz.) cans Reed's REAL cranberry gingerale

3 apples, sliced

2 oranges, sliced into triangles, plus more for rimming

8 cinnamon sticks

Cinnamon sugar, for rim


In a large punch bowl, add ice. Pour in apple cider, Prosecco, vodka, and cranberry ginger ale. Add apples, oranges, and cinnamon sticks. Using an orange slice, wet rim of glasses, then dip into cinnamon sugar, turning to coat. Top with garnish of choice - and cheers!

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