1. To make the jalapeño honey syrup. In a pot, bring 1/2 cup water, the honey, jalapeños, and ginger to a boil over high heat. Boil 2-3 minutes, then remove from the heat. Let cool, then strain the syrup into a glass jar. This makes enough for 6-8 drinks. The longer you allow the jalapeños to sit, the spicier the syrup. 2. Rim your glass in sugar, then fill with ice.3. Combine the cranberry juice, vodka, St. Germain, lemon juice, bitters, and 1-2 tablespoon jalapeño honey in a cocktail shaker. Stir to combine. Strain into your glass. Top with ginger beer and garnish as desired with cranberries and mint. Enjoy!
SUGARED CRANBERRIES
1. In a pot, bring 1/2 cup honey and 1/3 cup water to a boil. Cook 2 minutes, then remove from the heat. Add 2 cups fresh cranberries. Let sit 10-15 minutes. Strain the cranberries, then add them to a parchment-lined baking sheet.2. Toss the cranberries with 1 1/2 cups granulated sugar until all the cranberries are coated. Allow the cranberries to dry, in a single layer, for at least one hour.
Notes
To Make a Mocktail: omit the vodka and St. Germain and use 2 tablespoons of pomegranate juice, plus 1 tablespoon of apple cider. Mint Sugar Rim:On a shallow plate, combine the 1/2 cup granulated sugar and 1/4 cup chopped mint. Rim each glass as desired.