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Snowy Cranberry Vanilla Cream Sparkler

A stunning layered holiday beverage featuring a tart homemade cranberry syrup base topped with a luscious, real vanilla bean sweet cream float. Can be made as a cocktail or mocktail.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 2 drinks
Course: Cocktails, Drinks, Mocktails
Cuisine: American, Holiday
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Cranberry Syrup Base
  • 2 cups fresh or frozen cranberries
  • 1 cup granulated sugar
  • 1 cup water
  • 1 strip orange zest
Vanilla Cream Float
  • 0.5 cup heavy cream or full-fat coconut milk
  • 2 tbsp powdered sugar
  • 0.5 vanilla bean seeds scraped out
Assembly & Garnish
  • 2 cups crushed ice
  • 4 oz vodka or gin optional, for cocktail version
  • 1 cup club soda chilled
  • 0.25 cup frosted cranberries for garnish
  • 2 whole vanilla bean pods for garnish

Equipment

  • Medium saucepan
  • Fine-mesh sieve
  • Whisk or Milk Frother
  • Tall Glasses
  • Bar spoon

Method
 

  1. To make the syrup: Combine cranberries, sugar, water, and orange zest in a saucepan. Boil, then simmer for 15 minutes until thickened.
  2. Strain the syrup through a fine-mesh sieve, pressing on solids to extract liquid. Discard solids and chill syrup completely.
  3. To make the cream: Whisk together heavy cream, powdered sugar, and vanilla bean seeds until slightly thickened and frothy. Keep chilled.
  4. To assemble: Fill two glasses with crushed ice. Pour 3-4 tbsp of cranberry syrup into each. Add alcohol if using.
  5. Top with club soda, leaving room at the top. Gently float the vanilla cream over the back of a spoon onto the top of the drink.
  6. Garnish with frosted cranberries and a whole vanilla bean pod. Serve immediately.

Notes

The cranberry syrup can be made up to a week in advance and stored in the refrigerator. For perfect layers, ensure all liquids are very cold before assembling.