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Photo: Claire Lower

Happy weekend, everyone, and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple yet delicious libations. This week we’re getting sauced with one of my favorite holiday flavors—cranberry.

Last year, we employed the jiggly turkey topper to make a citrusy satsuma sipper, but this time I wanted to make it a little more festive with the addition of bubbles. Unlike our previous cranberry cocktail, this one does best with a fairly sweet homemade sauce (like this blueberry blend), rather than the jellied can type. When shaken with gin and topped with sparkling wine, you get a French 75 kind of deal, only more seasonally appropriate. To make it, you will need:

  • 1 1/2 ounces gin
  • 1 tablespoon of cranberry sauce
  • 3 ounces of sparkling wine

Combine cranberry sauce and the sauce (gin) in a shaker filled with ice and shake until the shaker becomes uncomfortably cold. Strain through a fine mesh sieve and top with sparkling wine. Garnish with frozen cranberries if you have any lying around.

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