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Christmas Spirit Cocktail

The countdown to Christmas is on! All the festive parties and gatherings will begin to take place over the next few days. Friends, family, co-workers, and more will gather around to celebrate the spirit of Christmas. It is during these parties that we make all the holiday treats, sweets, and festive cocktails – you cannot have a holiday party without holiday food or drinks!


How about this year you add a new festive treat to the mix with our salted cranberry whiskey sour or as I like to call it “Christmas Spirit!” It is a twist on the classic cocktail that has spice and pizzazz.

Ingredients: Makes one drink

1 ½ fl oz marionberry whiskey (you can substitute with regular whiskey if you do not have the other)

¾ fl oz lemon juice (preferred freshly squeezed. Save your lemon for rubbing around the rim of the glass)

3 fl oz cranberry cocktail juice

1 teaspoon simple syrup (see recipe below)

4 drops of orange bitters

2 drops of cardamom bitters


  1. Salt the rim of your glass. Take a lemon and cut into quarters. Take one of the lemon quarters and run it around the rim of the glass. Next take some of your whiskey salt and pour onto a plate, take the glass with the lemon juice rim and face down into the salt. The lemon juice allows the whiskey salt to stick to the rim of the glass.

  2. Put everything in a cocktail mixer along with a few ice cubes. Cover and shake well (about 30 seconds). Pour through a strainer in a glass with or without ice.

Suggestions: make it more fancy by serving it with a large ball of ice, add a few cranberries on top, a slice of orange, or a spring of rosemary to make it more festive!

For all you nonalcoholic drinkers - make it a mocktail by just removing the whiskey!

Where to get some of your ingredients:

Marionberry Whiskey - Eastside Distilling located in Oregon State

Orange and cardamon bitters - any liquor store should carry these


Simple syrup recipe:


8oz of sugar

8oz of water



  1. Add the water and sugar into a pot on low heat. Let the sugar fully melt. Keep stirring to prevent the sugar from burning. Once sugar is dissolved take it off the stove and let it cool. Once cool place in a jar and it can be stored in the refrigerator for up to a week.

Until next time – keep it salty!


-Alyssa aka the Salt Woman

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