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Hard Ginger Vinbärssaft (Redcurrant Cordial Cocktail)

The bourbon, redcurrants and the cloves make this drink Christmassy, but the ginger and the bubbles make it refreshing and light. A perfect balance, I’d say!


For the Vinbärssaft (redcurrant syrup)

  • 100 g redcurrants fresh or frozen
  • 3 cloves
  • 35 g caster sugar
  • 1/8 tsp citric acid or 1tsp lemon juice
  • Put the berries cloves and sugar in a saucepan with 120ml water and bring to a boil. Simmer until the berries are all burst (around 7 minutes).
  • Put the berries into a muslin bag and strain out the juice into a measuring jug being careful not to burn yourself. Add the citric acid and stir. Allow to cool.
  • Makes one drink

For the Cocktail

  • Ice cubes
  • Lime slice to garnish
  • 1 tbsp Vinbärssaft redcurrant syrup
  • Juice of half a lime
  • 50 ml vegan bourbon Bulleit or Woodford Reserve are great
  • 200 ml ginger beer or to taste


To Make The Cocktail

  • Pop the ice and the lime slice into a rocks glass or small tumbler.
  • In a cocktail shaker add the Vinbärssaft, the lime juice and the bourbon. Pour over the ice into the glass. Top up with ginger beer.