Drink More Bourbon recipe
Cranberry Copper Bourbon Daisy
A bright, tart-sweet bourbon cocktail built for crisp evenings, the Cranberry Copper Bourbon Daisy shakes bourbon with cranberry, lemon, orange liqueur, maple syrup and bitters. It drinks like a fall-leaning sour without becoming heavy: citrus keeps it lively, maple rounds the edges, and cranberry brings color plus a clean, dry snap.
Ingredients
- 2 oz bourbon
- 3/4 oz 100% unsweetened cranberry juice
- 3/4 oz fresh lemon juice
- 1/2 oz orange liqueur
- 1/4 oz maple syrup
- 2 dashes aromatic bitters
- Garnish: orange twist and 3 fresh cranberries
Instructions
- Chill a coupe glass while you build the drink.
- Add the bourbon, unsweetened cranberry juice, fresh lemon juice, orange liqueur, maple syrup and aromatic bitters to a cocktail shaker.
- Fill the shaker with ice and shake hard for 10 to 12 seconds, until well chilled.
- Double strain into the chilled coupe to remove ice shards and citrus pulp.
- Express the orange twist over the surface of the drink, then garnish with the twist and three fresh cranberries, either floated or placed on a cocktail pick.
Best bourbon style
Use a 90-100 proof bourbon with caramel, baking spice and moderate oak. A slightly rye-forward bourbon works especially well against cranberry and lemon.
Tips and substitutions
Use unsweetened cranberry juice for the intended balance. If using sweetened cranberry juice cocktail, omit the maple syrup at first, then add a small bar spoon if needed.
About this cocktail
The Cranberry Copper Bourbon Daisy is designed to be seasonal without requiring specialty syrups or hard-to-find produce. Cranberry brings the deep red color and brisk tartness, but lemon is still the main source of acidity, which keeps the cocktail crisp and predictable. Orange liqueur adds sweetness, citrus aroma and a little body, while a small measure of maple syrup softens the cranberry’s dry edge without turning the drink into a dessert. Aromatic bitters help connect the fruit to the bourbon’s vanilla, oak and spice notes. The drink is shaken and served up, so it feels polished but is still simple for a home bar. Double straining is worth doing here because lemon pulp and ice chips can make the coupe look cloudy and can exaggerate the cranberry’s astringency as the drink warms.
Choosing your bourbon
Choose bourbon in the 90-100 proof range so it has enough structure to stand up to lemon juice and cranberry. Lower-proof bourbons can taste thin once shaken with citrus, while very high-proof bottles may push the drink hot unless you add more sweetener. A bourbon with caramel, orange peel, cinnamon, light oak and a modest rye spice is ideal. Rye-forward mash bills sharpen the finish and keep the cocktail from feeling syrupy. Wheated bourbons can work too, especially if you prefer a rounder texture, but you may want to reduce the maple syrup slightly if the bottle is especially soft and sweet.
Make it your own
To make it a little drier, reduce the orange liqueur to 1/4 oz and increase the bourbon to 2 1/4 oz. For a softer, sweeter version, use 1/2 oz maple syrup instead of 1/4 oz, but keep the cranberry juice unsweetened so the drink still has definition. If you do not have orange liqueur, substitute 1/2 oz simple syrup plus an extra wide orange twist; the result will be less complex but still balanced. For a lighter serve, strain the shaken drink over fresh ice in a rocks glass and top with 1 to 2 oz chilled club soda.
Serving tips
Serve this cocktail very cold in a pre-chilled coupe, especially if you are making it for fall gatherings where drinks may sit for a few minutes. The orange twist matters: expressing the oils over the surface gives the first sip a brighter aroma and makes the cranberry feel less sharp. For two drinks, shake each cocktail separately or use a larger shaker with plenty of ice so dilution stays controlled.
