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It’s the day after Thanksgiving. You know what you’re going to do: At some point today, you’re making a turkey sandwich. Maybe two.

For some of us, the leftovers is what it’s all about, and that first day-after sandwich? It might be better than the whole big shebang the day before. Two, good thick slices of bread (sourdough would be optimal), toasted, slathered in mayo and piled high with turkey, stuffing, just a hit of warmed gravy, maybe some leftover sautéed greens (hey, it’s our sandwich — you make yours, we’ll make ours) and of course: cranberry sauce.

It’s kind of the chorus line of the meal, and yet it integrates this just-right, tart-sweet zip into that carb-heavy, buttery, creamy meaty mess of a meal. You kind of need it.

It’s kind of what we love about this little cranberry-pumped cocktail from the folks over at Aviation gin (currently available at Bottle Hampton at 850 County Road 39 in Southampton). It highlights the elements of that epic meal the day before — tart, savory, sweet, spicy — but lets the cranberry take front and center and save the day (like it always does). And hey, it’ll go pretty good with that day-after sandwich, too — you’ve likely got the day off. We won’t tell.

Pass the cranberries

Prep Time 16 minutes
Serves 1 cocktail


  • 1 1/4 oz Aviation gin
  • 3/4 oz tart cranberry juice
  • 1/4 oz lemon juice
  • 1/4 oz cinnamon-rosemary syrup
  • 1 rosemary sprig

For the cinnamon-rosemary syrup

  • 2 cinnamon sticks
  • 2 sprigs fresh rosemary
  • 1 cup granulated sugar
  • 1 cup water


  • Combine the gin, cranberry juice, lemon juice and cinnamon-rosemary syrup in a shaker with ice.
  • Shake well for 10 to 15 seconds.
  • Strain into a double-rocks glass filled with ice. Garnish with the rosemary sprig. Cheers!

For the cinnamon-rosemary syrup:

  • In a small to medium sized pot, combine the sugar, water, cinnamon sticks and rosemary.
  • Heat over medium-high until boiling. Lower to medium and simmer until the sugar dissolves, the aromatics are released on the bontanicals and the consistency begins to get a bit thicker. About 15 minutes. Allow to cool.
  • Strain and save in a tightly sealed jar with a lid for up to 2 weeks.