Cranberry Rob Roy

• 1 cup fresh cranberries
• juice from 1/2 orange
• zest from 1/2 orange
• 2 tablespoons vanilla
• 1 cup brown sugar
• 1 cup water
• 2 ounces scotch
• 1 ounce sweet vermouth
• Dash orange or angostura bitters

1. Boil ingredients for simple syrup on low heat until cranberries burst and cook down. Be patient - this process might take a while! If you cook the cranberries on too high of heat, the might explode a bit wildly and spray you.
2. Once the cranberries have cooked down into a smooth, sauce-like consistency (yes! this process is not unlike making cranberry sauce) remove from heat and strain remaining fruit pieces out using a mesh strainer.
3. Cool simple syrup to room temperature until you're ready to use it. I always speed this process up with the freezer because I'm impatient for cocktail time.
4. Add ice to a cocktail shaker with 1 ounce simple syrup, 1 ounce sweet vermouth and 2 ounces scotch. Garnish with a few fresh cranberries for extra tartness and color, and add a dash of bitters.

fresh cranberries, orange, zest from, vanilla, brown sugar, water, scotch, orange

Taken from food52.com/recipes/39534-cranberry-rob-roy (may not work)