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Cranberry Blossom

  • Servings:
Gabrielle Panaccio
Gabrielle Panaccio Mixologist, co-owner of the two “Bar Le Lab”, founder of Proxibar Mixologie, co-owner of Le Lab Artisanaux Products



  • 3 tablespoons (45 ml) cold espresso-style coffee
  • 1 tablespoon (15 ml) simple syrup
  • 12 frozen cranberries
  • 1 tablespoon (15 ml) of cocoa liquor
  • 2 tablespoons (30 ml) Whites Keys or Circa vodka


  • 3 cranberries
  • Cocoa powder


Glass: Martini or champagne glass
Method: Shaker

Simple syrup

  1. 1 part sugar to one part water.
  2. Put in a saucepan and stir.
  3. Boil to dissolve the sugar and cool before using.


  1. In a shaker, add all the ingredients including ice cream.
  2. Stir for 5 to 8 seconds and strain with a fine colander into a martini glass. 
  3. To decorate the glass with cocoa, take a lemon, moisten the glass and sprinkle with a little sieve the cocoa powder on the glass upside down.
  4. Decorate with cranberries.


  • Frozen cranberries are the perfect ingredient for cocktails!
  • Make in advance & keep in the freezer to use as you like without having to thaw it!