Cranberry and Cinnamon Whiskey Sour

Preparation method

1. To make the cranberry syrup for the cocktail, in a medium saucepan over a medium heat add the water and sugar to the 300g of fresh or frozen cranberries.
2. Stir the mixture and bring it to the boil.
3. Reduce the heat, leaving the mixture to simmer and the cranberries to fall apart which should take around 15 minutes.
4. With a strainer, strain the syrup and into a preservation jar. Let the syrup cool to room temperature which should roughly take an hour.
5. With a cocktail shaker, fill it with ice before adding the whiskey, lemon juice and 28ml of cranberry syrup and then shake for around 30 seconds.
6. You can tell when you have shaken the cocktail shaker enough as the whole of the outside of the shaker should be cold to touch.
7. In the glass of your choice, fill it will ice and top with the fresh cranberries before straining the cocktail into the glass and serving immediately.