This season we made our own cranberry liqueur from local Mattapoisett berries. Our friend, Karen Hetu, usually sells us about 10 pounds but this year we told her we would make her a 750 ml bottle of liqueur and she gave us more than enough berries to make plenty and enough left over to bake with - at no charge.
To make the liqueur, we chopped about 16 oz. of fresh cranberries in a food processor. Not too finely chopped - some halves and large pieces left. We placed these in a large gallon jug with cooled simple syrup (1 cup water to 2 cups sugar dissolved in hot water) and added 4 cups of vodka. Stir vigorously every few days for at least three weeks. Strain with cheesecloth into bottles.
The cocktail can be made with 3 oz. of our cranberry liqueur, 1/2 oz. lime juice, 1 oz. St. Elderflower in a sugar-rimmed glass with bit of lime juice and lime zest on the sugar. Add seltzer or soda water for a less-potent drink.
Garnish with a rosemary sprig, fresh berries and an orange twist.
