Pile ice, preferably crushed, into a tall glass (10 ounces or so).
• 2 ounces Dirty Water light rum
• 1 teaspoon fresh lime juice
• 3 – 4 tablespoons cranberry syrup (below)
• 1 dash Angostura bitters, optional
Top up with Simpson Spring Sparkling Spring Water, stir lightly, and enjoy garnished with a lime wheel.
• 1 pound cranberries, fresh or frozen
• 3 cups water
• 1 cup sugar
Bring cranberries and water to a simmer in a large saucepan over medium heat. They should explode gently within about 10 minutes. Suspend a large sieve over a large heat-proof bowl, and pour the berries through it. Let stand and drip 5–10 minutes, pressing only gently on the cranberry pulp for the most limpid result. (You can reserve the pulp and sweeten to taste for other purposes like adorning your morning oatmeal or filling a dessert bar.)
Return the cranberry juice to the saucepan over medium heat. Stir in the sugar until dissolved. Simmer 30 seconds, pour into jars, cover, and cool. Chill. Unused syrup keeps a month in the fridge.
Makes 3 – 4 cups.