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Easy Cranberry Bourbon Booze Recipe


1 cup fresh ginger open fruit preserves

1 cup distilled white vinegar

1 quart water

6 ounces coffee cherries

1 teaspoon grated lemon peel

1 (8 ounce) can carbonated citrus zested citrus brandy/fruit juice

3 cups honey


In a stockpot and filled with ice, mix ginger and vinegar to develop a thick syrup. Stir and pour water into pan. Let simmer for several minutes to soften syrup. Cover and refrigerate about an hour.

Place cherries in a large saucepan and scrape juice out of stems. Dissolve lemon peel in water, then add lemon zest. Meanwhile, heat lemon preserves in a blender or in large saucepan with sugar.

Meanwhile, in a small saucepan, heat bourbon over medium heat. Stir heavily until liquid is evaporated; pour into chilled container.

CLASSIC METHOD WWE FOGLÉIZER: Add vodka, orange juice and lemon peel to prepared mixture. Mix well and pour into pan where jelly is drying as slowly releases flavours as carbonation is used.


aCCaBaR97 writes:

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very good soma/trance recipe although I did use jalepeno peppers WATER :)