Cranberry Clove Infused Gin

CC Jar

When I drink in the afternoon, it is merely for journalistic integrity and my love for you, dear reader.

As I mentioned in my previous post, I treated myself to making two special double ingredient infusions for my recent birthday. Part Two was this Cranberry Clove Infused Gin experiment, inspired by a birthday drink with a dear friend last month from the winter 2014 mix and match Cocktail Element Menu at Salt in Boulder, Colorado. If you’re ever on the Pearl Street Mall, stop in for Happy Hour. You won’t be disappointed.

Cranberry Clove Infused Gin


  • 750 ml of gin
  • One 15 oz can of whole berry cranberry sauce
  • 4 whole cloves


Deposit the contents of the can of cranberry into a one quart infusion jar. Use only WHOLE BERRY. Break it up a bit with a spoon. Fill the remainder of the jar with gin and add two whole cloves. Seal the jar, and give it a firm shake to mix. Put the jar in a cabinet or another dark area at room temperature for four weeks, gently shaking everyday.

Three or four days before bottling, add two more cloves. On bottling day, use a strainer set inside a fine mesh strainer or combine a strainer with cheese cloth inside a funnel to catch the mushed berry mess and floating cloves. Since this was a canned product rather than straight whole berries, it required several back and forth straining sessions to filter. When in season, I recommend fresh cranberries, or whole frozen ones, if available.

CC Bottle

I was very pleased with this recipe. It comes very close to the cranberry/clove-gin-cocktail style mix’n’match I had at Salt.

Cranberry Clove Martini:


  • 2 ½ oz Cranberry Clove Infused Gin
  • ½ oz Lillet Blanc
  • 2 dashes of plum bitters
  • one maraschino cherry or fresh cranberry for garnish


In a cocktail shaker, combine the Cranberry Clove Infused Gin, Lillet Blanc. Shake well with ice and strain into a chilled martini glass. Add two dashes of the plum bitters and the maraschino cherry, or if in season, a single fresh cranberry to garnish.

The tart juices of this one work well with the gin. Try it at your next brunch or boozy breakfast.

The Pink Panther:


  • 2 oz Cranberry Clove Infused Gin
  • 4 oz pink grapefruit juice
  • ½ oz honey (or standard) simple syrup


Combine all the ingredients in a cocktail mixer. Shake and strain into a glass over ice.

Final notes:

The clove really balances out the cranberry, saving it from being a “Cosmopolitan”-type fruit flavoring and bringing it to a whole new level. I am looking forward to making a larger batch for the holidays, but not planning on waiting that long.


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3 CommentsLeave a comment

  1. Reblogged this on neurontree and commented:
    It’s Fermented Friday, and if this doesn’t hit the spot, I don’t know what will! Though I do happen to be a Gin fan.

  2. Reblogged this on hocuspocus13.

  3. Reblogged this on SherayxWeblog.

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