Dark Chocolate, Pretzel, and Bourbon Truffles

Seasonal Recipe of the Pandemic
Are you sick of staying at home? Are you tired of eating the same stuff—which you have to make yourself? Is your partner and your "pod" driving you crazy? Well then, I say it's time to eat chocolate! These are super easy to make and even easier to eat. This recipe makes a lot of truffles (about 30) you can share them, or freeze some, or to hell with it, eat them all!

Note: this recipe is mostly in grams, I am trying to do all my baking and candy-making by weight as much as possible now. It's so much more accurate. If you don't already have one, get yourself a digital kitchen scale. You can find good ones on Amazon for like $20, add one to your next order! You will thank me later, I hope.

Ingredients for truffles
90 grams light cream
300 g dark chocolate, finely chopped
100g store-bought pretzels, crushed in food processor
1/4 teaspoon Maldon salt flakes
40 ml bourbon

Ingredients for bourbon sugar
1/2 cup Demerara sugar (or turbinado sugar)
1 tablespoon bourbon
1 tablespoon unsweetened cocoa powder

Procedure
Place the cream and chocolate in a small bowl over simmering water and stir until melted. Then add bourbon, salt and pretzels and mix well to combine. Allow to stand at room temperature for 10 minutes. Then refrigerate for 2–3 hours or until set.

While the mixture is cooling, make the bourbon sugar. Preheat oven to 325°F. Line a large baking tray with parchment or a Silpat. Place the sugar and bourbon in a small bowl and mix to combine. Spread in an even layer on the tray and bake for 30 minutes or until golden and crisp. Allow to cool completely before crushing into fine crumbs, then add cocoa powder.

Scoop the truffle mixture into 1-teaspoon balls and toss in the bourbon cocoa sugar to coat. Place the truffles on the tray and refrigerate for 30 minutes or until firm. Bring to room temperature before devouring!

Best new pie on the table: Chocolate Walnut Bourbon Pie

Seasonal Recipe of the Week
Each Thanksgiving I like to make new stuff along with the classics. This year I tried and modified a recipe from The New York Times for a chocolate nutty pie and it was super yummy. Here are the details:



Ingredients for the crust
2 cups all-purpose flour (plus more for rolling out dough)
1/4 teaspoon fine sea salt
1 tablespoon sugar
6 tablespoons unsalted butter, chilled and cubed
4 tablespoons chilled vegetable shortening
1 egg yolk
1 tablespoon vinegar
4 tablespoons ice water, or as much as needed for dough to hold together

Ingredients for the filling
2 cups Walnut halves
6 tablespoons unsalted butter
2 ounces bittersweet chocolate, chopped
3/4 cup dark corn syrup
4 large eggs
1/2 cup packed dark brown sugar
1 tablespoon unsweetened cocoa powder
3 tablespoons bourbon
1/4 teaspoon fine sea salt

Procedure
Start with the crust. In a food processor fitted with the steel blade, pulse together the flour and salt. Add butter and vegetable shortening and pulse until the mixture forms chickpea-size pieces. Combine egg yolk, vinegar, and ice water and add 1 tablespoon at a time until the dough just comes together. It should be moist but not wet. On a lightly floured surface, gather the dough into a ball. Flatten into a disk with the heel of your hand. Cover tightly with plastic wrap and refrigerate for at least 1 hour and up to 2 days.

Remove plastic wrap and roll out dough on a lightly floured surface to a 12-inch circle. Transfer crust to a 9-inch pie plate. Fold over any excess dough, then crimp edges. Prick crust all over with a fork. Chill crust for 30 minutes.

While the dough chills, preheat oven to 375 degrees. Line chilled crust with aluminum foil and fill with pie weights or dried beans. Bake for 25 minutes. Remove foil and bake until very pale golden, 5 to 10 minutes longer. Remove from oven and reduce temperature to 350 degrees.

While the crust bakes, melt butter and chopped chocolate in a small saucepan over low heat, stirring until smooth; set aside to cool. In a large bowl, whisk together cooled chocolate-butter mixture, corn syrup, eggs, sugar, cocoa powder, bourbon, and salt. Spread the walnuts in the crust and pour chocolate mixture over top. Transfer to a large rimmed baking sheet. Bake until the filling is just set when the pan is jiggled, 30 to 40 minutes. Remove pie from the oven and cool completely on a wire rack before serving.

Rula has some liquid ideas for Christmas

Hello, my people!

Long time, no see! Ever since Stacy stopped doing her weekly radio show — that lazy girl — I have missed my weekly interaction with my fans from Santa Fe and around the world. So what have I been doing? My hair, my nails, the man who shovels my walk. In other words, I have been busy spreading holiday cheer! In between my community work and my intellectual pursuits, I have also been a busy bee, making holiday gifts for my inner circle of consultants, spiritual advisors, and "Yes Men." Here are a few of the liquid items I have made so far:

Pecan Infused Bourbon

Ingredients
1 750-ml bottle of decent quality Bourbon
2 cups pecans
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp Cayenne

Procedure
Soak the pecans in water for 30 minutes and then drain the water out. Lay the nuts out on a baking sheet and sprinkle the salt, pepper and cayenne over the nuts and the place the tray in the oven for at 300. This brings out some of the oils in the nuts and helps the nuts absorb the flavor of the spices. Remove after 20 minutes and let cool. Then place all of the nuts in a bell jar and fill to top with Bourbon. Seal and store for 1 week, stirring or shaking each day. When done, strain back into the empty bourbon bottle and store in the refrigerator.

Aquavit

Ingredients
2 teaspoons caraway seeds
2 teaspoons fennel seeds
2 cardamom pods, crushed
2 teaspoon black peppercorns
3 sprigs fresh dill
The rind of one lemon
1 750-ml bottle of vodka, such as Absolut or Svedka
1 teaspoon granulated sugar

Procedure
Toast the caraway, fennel, cardamom, black peppercorns in a small frying pan over medium heat, shaking occasionally until fragrant, about 3 minutes. Remove from the heat and set aside. Using a vegetable peeler, remove the peel from the lemon. Avoid removing the white pith; set the peels aside. Remove about 2 tablespoons of the vodka from the bottle. Either drink it or discard it. Place the toasted spices, lemon and orange peels, and sugar into the bottle. Cover tightly.Let the vodka infuse at room temperature (choose a spot that is neither too warm nor too cold) for 2 weeks, turning and gently shaking the bottle once a day. After 2 weeks, taste the aquavit; let it stand longer as needed. Strain the aquavit through a fine-mesh strainer into a large liquid measuring cup; discard the solids. Transfer the strained aquavit to a clean bottle with a tight fitting lid and store it in the freezer.

Serrano and Tangerine infused Vodka

Ingredients
1 tangerine
1 750-ml bottle of medium quality Vodka
1 Serrano Chile
Procedure
Remove 2 tablespoons of vodka and drink it darling! Then zest the tangerine and put the peels in the jar of vodka
Clean Serrano chile, remove the seeds and cut into strips, you might want to wear gloves for this then add it to the bottle! Let the vodka sit for a minimum of seven days. Then check to see if the desired heat has been reached.
Strain and reserve.

So, my little elves, do any of you like to give beverages as gifts? Or is that something you prefer not to share with others? Let us know in the comments! Well, it's back to the mistletoe-strewn streets of Williamsburg for me — I have eggs to nog! Ciao!

Smokey Ice tea with Mint and Bourbon (this needs a better name)

Refreshing Beverage of the Week
Smoked tea, mint, and Bourbon — what could possibly go wrong? This makes a pitcher.

Ingredients
4 cups Water, divided
2 tbsp Sugar
4 Lapsang Souchong tea bags (smoked tea)
1 cup Fresh mint leaves
1 1/2 cups Bourbon
Juice of half a lemon
Juice of half a lime
Mint sprig for garnish

Procedure
In a large saucepan, boil 2 cups of water and the sugar. Remove from the heat and add the tea bags. Steep for 8 minutes and then discard the bags. Add the remaining 2 cups of water. Transfer to a pitcher and chill. Add the mint and crush with a wooden spoon until fragrant. Stir in the remaining ingredients(booze). Serve in tall glasses filled with ice. Garnish each glass with a mint sprig.

Eggnog Two Ways

Refreshing Beverage of the Week
I did this 5 years ago on the show, when I was just a baby but I think it bears repeating, and I love the skin cream option. First, the drink:

eggnog to drink!

This is the classic, booze-filled beverage. Note this is the real deal recipe made with raw eggs, so be careful. Make sure you buy fresh eggs (organic would be good) — and don’t serve to any pregnant women. DUH!

Ingredients
4 eggs, separated
1/2 cup sugar, divided into two 1/4 cups
1/2 cup white rum
1 1/2 cups milk
1 1/2 cups bourbon
1 cup heavy cream, divided in two 1/2 cups
Ground nutmeg

Procedure
Separate the eggs. Put yolks into the bowl of your electric mixer and beat with 1/4 cup of the sugar. Set aside. In a separate bowl, whip egg whites, gradually sprinkle in the other 1/4 cup of sugar, and whip till stiff. Gently fold together whites and yolks. Gently stir in rum. Then stir in milk. Then stir in bourbon. Now stir in half the heavy cream. Whip the other 1/2 cup of cream and fold into mixture. Serve topped with a sprinkle of fresh nutmeg.

eggnog for your face!

And now for something completely different. If the thought of this beverage turns your stomach, here’s a recipe for an Eggnog Skin Cream from a book called Natural Beauty for All Seasons by Janice Cox.

Ingredients
2 egg yolks
1/2 cup heavy cream
1 tablespoon rum
1/4 cup canola, almond, or walnut oil

Procedure
Put everything but the oil in the blender. Then, while mixer is running, slowly pour in oil to thicken mixture. This creates a “...light lubricating lotion. A real skin saver during the holiday season.” It’s great for the skin because eggs are naturally rich in lecithin, which is often called nature’s emulsifier. Also great to add to your bath water. Careful — you’re soaking in it! This would be a fun gift item.

Cranberry Cobbler from Stacy's of Williamsburg

The Altitude Adjustment Section
Yes, Thanksgiving is around the corner and that means pumpkin and cranberry, and pies, and overeating and, oy vey! am I full! Regardless, sweets are a great part of this festive meal, so I thought I would share one of my oldest and easiest recipes for a cranberry cobbler which takes about 10 minutes to throw together and is always a hit. I used to make it at my restaurant and it was loved by all.

Ingredients
2 1/4 cups cranberries
1/4 cup sugar
1/3 cup chopped pecans
6 tablespoons melted butter
1 egg, beaten
1/2 teaspoon vanilla
1/2 cup sugar
1/2 cup flour

Procedure
Preheat oven to 350 degrees. Spread cranberries evenly over bottom of buttered 9 inch pie pan. Combine 1/4 cup sugar, pecans, and 4 tablespoons of butter and pour over cranberries. Combine egg, vanilla, sugar, flour and 2 tablespoons butter and mix by hand till you create a smooth batter. Now carefully spread over cranberries and bake for 40-45 minutes til top is nicely browned. Serve with bourbon whipped cream.!

Bourbon Whipped Cream

Ingredients
2 cups heavy cream
1 cup confectioners sugar
1/4 cup bourbon (I like Maker’s Mark)
1 teaspoon vanilla

Procedure
Whip cream till thick, and then add bourbon, then sugar, and then vanilla. Spread on liberally where needed.

Cinnamon

Excellent Ingredient of the Week
Although available throughout the year, the fragrant, sweet and warm taste of cinnamon is a perfect spice to use during the winter months. Cinnamon has a long history both as a spice and as a medicine. It is the brown bark of the cinnamon tree, which is available in its dried tubular form known as a quill or as ground powder. The two varieties of cinnamon, Chinese and Ceylon, have similar flavor, however the cinnamon from Ceylon is slightly sweeter, more refined and more difficult to find in local markets.

Medieval physicians used cinnamon in medicines to treat coughing, hoarseness and sore throats. As a sign of remorse, Roman Emperor Nero ordered a year's supply of cinnamon be burnt after he murdered his wife. The spice was also valued for its preservative qualities for meat due to the phenols which inhibit the bacteria responsible for spoilage, with the added bonus being the strong cinnamon aroma masked the stench of aged meats. Old home remedies use cinnamon in preparations to combat diarrhea and morning sickness, because it is a carminative (an agent that helps break up intestional gas).

Recent studies show that cinnamon enhances the ability of insulin to metabolize glucose, helping to control blood sugar levels. Although these tests have not been conducted on humans yet, many diabetics have added 1/4 teaspoon cinnamon per day to their daily diet, proclaiming favorable results. Controlling diabetes can help prevent coronary artery disease and high blood pressure. Cinnamon also has antiseptic and astringent properties.

Now, all this medical info is from the internet and — as you know — anyone can say anything on the internet. So don’t change your medication yet!

I'm no doctor, but I do know a little about food, so let's talk about using cinnamon in cooking! Everyone loves cinnamon buns and there are thousand of recipes out there, so I won’t bother. Just remember that a good recipe clue you into the fact that you can make them the night before and do the last rise in the fridge overnight, and just pop them in the oven in the morning in time for breakfast!

I also like to fold cinnamon into good quality vanilla ice cream, it's great with pie. Another one of my favorite things to do with cinnamon sticks is the throw them into warm cider —this is greatly helped with a little shot of bourbon, if you go that way. But then I found this super easy and very exotic recipe for a cinnamon and bourbon Panacotta on Food 52, it’s the bomb! Check it out:

Bourbon-Cinnamon Panna Cotta:

Ingredients
1/4 cup water
2 1/2 teaspoons (1 envelope) powdered gelatin
3 cups heavy cream
1/2 cup milk
1/2 cup granulated sugar
3 cinnamon sticks, broken
1/2 cup Bourbon whiskey
1 teaspoon vanilla extract

Procedure
Place water in a small bowl. Sprinkle gelatin on top and set aside to soften. Place cream, milk, sugar and broken cinnamon sticks in a medium saucepan. Set over medium heat and bring to a simmer, stirring occasionally. When mixture begins to simmer, remove from heat, cover and let stand for 30 minutes to allow cinnamon to infuse.

Meanwhile, place bourbon in a small saucepan and bring to a simmer over medium-high heat. Simmer until reduced to 1/3 cup. Remove from heat. Reheat cream mixture until beginning to steam. Remove from heat and stir in the gelatin until dissolved, then add bourbon and vanilla. Strain mixture through a fine mesh sieve into a large glass measuring cup with a spout. Divide mixture evenly among eight 4-ounce ramekins. Allow to cool a few minutes, then cover with plastic wrap and refrigerate for at least 4 hours.

The Fireside Cocktail

Refreshing Beverage of the Week
Apple cider, first of all, its great by itself. Sometimes I like it with a splash of champagne thrown it (local Gruet works great), but here is another option. Get some great local apple cider for this one.

Ingredients
1 1/2 ounces Makers Mark Bourbon
1/2 ounce Lemon Juice
1/2 ounce Honey Syrup (equal parts honey and water boiled and cooled)
2 ounces Apple Cider
2 dashes Angostura bitters
4 pieces Crystallized Ginger

Procedure
Muddle Ginger, lemon and honey in mixing glass. Add apple cider, Maker's Mark, bitters and ice. Shake and strain into iced double old-fashioned glass. Garnish with a cinnamon stick — tres chic!

Bourbon and Blood Orange Blast

Refreshing Beverage of the Week
This is a really delicious, easy-to-make, and not-too-sweet drink. If I were you, while you sit in your casita, sweat lodge or yurt watching New Mexico burn I would start drinking. This would be a good start.

Ingredients
1 1/2 ounces bourbon (I like Maker's Mark)
1/2 cup blood orange juice
8 fresh mint leaves, plus sprig for mint
1 orange wedge
turbinado sugar (also called sugar in the raw), for garnish

Procedure
In a shaker, mix together the bourbon, blood orange juice, and mint leaves. Serve over ice in a low glass and garnish with a sprig of mint. Rub the rim of the glass with the orange wedge, then dip the edge in a dish of turbinado sugar.

Bourbon Street Milkshake and Spanish Latte Milkshake

Refreshing Beverage of the Week
Here are 2 yummy milkshake recipes, one from The Brooklyn Bowl and one from Mariah Swan. What a great afternoon treat. Eat some pretzel sticks, lie on the couch, watch bad TV. That's what I call a great day off!

Bourbon Street Milkshake

Ingredients
1 cup vanilla ice cream
2 tablespoon whole milk
1 1/2 ounces Bourbon
2 tablespoons Nutella
1 teaspoon malt powder

Procedure
Combine all ingredients except ice cream into blender and blend til smooth. Now add ice cream and blend until creamy. Serve in chilled sundae glass.

Spanish Latte Milkshake

Ingredients
1 1/2 cups coffee ice cream
1/4 cup sweetened condensed milk
1/4 cup milk
1 ounce Kahlua
whipped cream for garnish

Procedure
Put everything in blender and whip til smooth. Pour into chilled pint glass and top with whipped cream. Do not operate heavy machinery while drinking, these are not for children!

The Classic Old Fashioned

Refreshing Beverage of the Week
You know when I did my beverage of the week last week with the famous Madame Zanax as guest hostess, and I gave my recipe for a “What the Hell” which had apricot brandy and vermouth in it, she cringed in disgust. I guess some people are just purists. So I decided to go classic this week. One of my favorite high quality drinks is an Old Fashioned, which I learned to drink in London because I was told a lady does not order a shot of Bourbon with a water back in a good bar. Sexism aside, I learned to love the old fashioned and I think everyone should know how to make one.

Ingredients
1 sugar cube
Dash Angostura bitters
1 teaspoon water
2 ounces bourbon
Lemon peel to garnish
4-6 cracked ice cubes

Procedure
Place a sugar cube in a small chilled old-fashioned glass. Shake a splash of bitters over the sugar cube and add the water. Now mash the sugar cube (or muddle) till it dissolves. Pour the bourbon into the glass and stir. Finally add the cracked ice cubes and garnish with the lemon peel. It doesn’t get much better than that!

Pecan or Walnut Bourbon Pie in a Nut Crust

The Altitude Adjustment Section
Pecan or walnut pie is pretty simple and tasty. But at this altitude, they get tricky and often kind of blow up in the oven. So of course, I went to my baking mentor Susan Purdy for the altitude adjustment to make it work perfectly. And Susan kicks it up a notch with a nut crust as well. Yahoo!

Ingredients for crust
1 1/2 cups flour
1 tablespoon sugar
1/2 teaspoon salt
1/2 cup walnuts or pecans
6 tablespoons unsalted chilled butter, cut up
3 tablespoons vegetable shortening
1 room temp egg yolk
1 tablespoon lemon juice
3-5 tablespoons ice water

Procedure for crust
Preheat your oven to 425 and position rack in the bottom 1/3 of the oven. In the bowl of food processor, add together flour, sugar, salt, and nuts and process till nuts are finely chopped. Add butter and shortening and pulse 8 or 9 times, till mixture resembles coarse crumbs. Add yolk, lemon juice, and 2 tablespoons water through the feed tube and pulse a few times till mixture begins to clump together. Add more water if necessary, so dough holds together. The dough is ready when it holds its shape when you squeeze it between your fingers. Now gather dough into a ball and press into a flat disk and wrap in plastic wrap and refrigerate for 30 minutes. Roll dough on lightly floured surface and fit into a 9-inch pie pan. Press a piece of buttered tin foil into the crust, fill it with pie weights, and pre-bake pastry shell for 15 minutes. Remove foil and check crusts for cracks which can be filled with a little of the left over dough and water. Now prepare the filling.

Ingredients for filling
3 large room temperature eggs
6 tablespoons melted unsalted butter
2/3 cup dark corn syrup
1 tablespoon molasses
1/4 teaspoon salt
1 tablespoon Bourbon
1 teaspoon vanilla extract
1 1/4 cups pecan or walnut halves

Procedure to assemble
Reduce oven temp to 350. In the bowl of an electric mixer, whisk together brown sugar, eggs. Now mix in all the remaining ingredients except for the nuts. Pour filling into crust and top with nuts. Place on a sheet pan and place in the center of the oven for 35-40 minutes till firm, puffed, and jiggly. Nice with whipped cream.

Whiskey Sour slushy in an Orange half

Seasonal Recipe of the Week
This is a brunch starter, a fruit dish and a cocktail all wrapped up in one, talk about multi tasking!. How about a Whiskey Sour slushy in and a frozen orange half topped with Raspberries and mint. Oh and it’s also a breath freshener!

Ingredients
6 ounces frozen lemonade concentrate sweetened
6 ounces club soda
6 ounces bourbon
1 tablespoon sugar
2 oranges
Fresh mint leaves
1 basket raspberries

Procedure
Cut oranges in half and remove flesh with a spoon. Make juice out of the flesh and drink while prepareing the rest of the recipe. I am always thinking about your vitamins! Put orange 1/2 in freezer. In the blender combine lemonade, soda, bourbon, and sugar. Pour into metal tray and freeze overnight. In the morning scoop slushy mix into orange shells and top with berries and mint. You can do this whole thing in advance so they are always ready for you!

Eggnog, Two Ways

The Attitude Adjustment Section
For today, and today only, this segment will be called the “attitude” adjustment section, because I know I have a bad one and I think a little booze might help, and my skin is dry. Don’t worry, I will explain in a minute. Today it's all about the wretched Eggnog, what to do with it. There are a million recipes on the Internet for eggnog from an eggnog martini to a banana eggnog smoothie to an eggnog cheesecake to vegan eggnog, but I have narrowed it down to 2 recipes.

First, the Classic Booze-filled Beverage. Note this is the real deal recipe made with raw eggs, so be careful. Make sure you buy fresh eggs $#151; organic would be good — and don’t serve to any pregnant women. DUH!

Ingredients
4 eggs, separated
1/2 cup sugar, divided into two 1/4 cups
1/2 cup white rum
1 1/2 cups milk
1 1/2 cups bourbon
1 cup heavy cream, divided in two 1/2 cups
Ground nutmeg

Procedure
Separate the eggs. Put yolks into the bowl of your electric mixer and beat with 1/4 cup of the sugar. Set aside. In a separate bowl, whip egg whites, gradually sprinkle in the other 1/4 cup of sugar, and whip till stiff. Gently fold together whites and yolks. Gently stir in rum. Then stir in milk. Then stir in bourbon. Now stir in half the heavy cream. Whip the other 1/2 cup of cream and fold into mixture. Serve topped with a sprinkle of fresh nutmeg.

And now for something completely different. If the thought of this beverage turns your stomach, here’s a recipe for an Eggnog Skin Cream from a book called Natural Beauty for all seasons by Janice Cox.

Ingredients
2 egg yolks
1/2 cup heavy cream
1 tablespoon rum
1/4 cup Canola, almond, or walnut oil

Procedure
Put everything but the oil in the blender. Then, while mixer is running, slowly pour in oil to thicken mixture. This creates a “...light lubricating lotion. A real skin saver during the holiday season.” It’s great for the skin because eggs are naturally rich in lecithin, which is often called nature’s emulsifier. Also great to add to your bath water. Careful — you’re soaking in it!

Tres Leche Cake

The Altitude Adjustment Section
In honor of Pete’s orgasmic experience eating his first slice of Tres Leche cake at Los Potrillos the other night, I thought I would give you my version. I remove the junky over-sweet frosting and replace it with high-quality bourbon whipped cream. The cake is basically traditional.

Ingredients for cake
2 1/2 cups A.P. flour
1 teaspoon baking powder
7 eggs, separated
1 cup granulated Sugar
3/4 cup milk
1 teaspoon vanilla extract
1 can (12 ounces) evaporated milk
1 can (12 ounces) sweetened condensed milk
1 cup heavy cream

procedure
Preheat the oven to 375. Grease and flour a 9-inch springform pan. Sift together the flour and baking powder and set aside. In the bowl of your electric mixer, beat the egg whites till frothy and then sprinkle in the sugar and beat till soft peaks form. Then add the yolks one at a time on a slow speed. Next, add one third of the flour mixture and one third of the milk. Repeat till all the flour and milk are incorporated. Add the vanilla. Pour batter into the prepared pan. Bake 35-40 minutes till toothpick inserted comes out clean. Let cool for 10 minutes, then carefully remove from pan. Let cool and cut into 3 layers. In a bowl, combine 2 milks and cream. Pour 1/3 of milk mixture over bottom layer. Then set 2nd layer on top and pour 1/3 more milk then top with third layer and pour the rest of liquid over cake. Frost with whipped cream.

Ingredients for Bourbon whipped cream
2 cups heavy cream
1 cup confectioners sugar
1/4 cup bourbon (Maker’s Mark)
1 teaspoon vanilla

Procedure
Whip cream till thick, and then add bourbon, then sugar, and then vanilla. Cover cake with frosting.

The Uptown Light

Angela's Refreshing Beverage of the Week

Ingredients
1 1/2 ounces Bourbon, we like Makers Mark
1/2 ounce Frangelico
1/2 ounce Cranberry juice

Procedure
Fill a cocktail shaker with ice. Add the remaining ingredients and shake well.Strain into ice filled rocks glass. Cheers!