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“Run Rudolph Run” Cocktail

Cranberry Fizz Cocktail

Serves: 6

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1 cup water
1 cup sugar
2 pods star anise
1 teaspoon kosher salt
1/4 cup cranberries
Angostura bitters
1 bottle chilled sparkling wine, such as prosecco, cava or Champagne


In a small saucepan, combine the water, sugar, star anise and salt, and bring to a simmer over medium heat.

While the syrup is heating, use the tip of a paring knife to pierce the center of each cranberry. Add the cranberries to the syrup mixture, reduce the heat to low, and gently poach until tender, 10 to 15 minutes. Remove from the heat, transfer the syrup mixture to a medium bowl and refrigerate until cold.

Place four cranberries in the bottom of each Champagne flute, along with a barspoon of the syrup. Add three dashes of bitters to each flute, then top with sparkling wine. Serve.

About the recipe

This sparkling wine cocktail was originally created to feature the bitter marasca cherries from Northern Italy. While delicious, they’re almost impossible to find in the United States, so we’ve substituted fresh cranberries instead. Poaching them in simple syrup tempers some of their natural tartness, making the drink more cohesive.