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Rudolph’s Tipsy Spritz

Add some holiday cheer with Rudolph’s Tipsy Spritz, a vibrant blend of orange and cranberry juices, vodka, and a hint of ginger ale. This refreshing cocktail is topped with a splash of maraschino cherry juice and garnished with cranberries and rosemary, making it a festive treat for any holiday gathering.

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Rudolph's Tipsy Spritz

Rudolph’s Tipsy Spritz

Prep Time: 4 minutes
No ratings yet
Course: Drinks
Cuisine: American
Keyword: christmas vodka cocktails, cranberries, Cranberry Juice, Ginger Ale, Lemon Juice, maraschino cherry juice, orange juice,, Rosemary sprig, Vodka, vodka cocktails
Servings: 1
Author: Paul Kushner

Ingredients

  • 2 ounces vodka
  • 1 ounces orange juice
  • 1 ounces cranberry juice
  • 1.5 ounces ginger ale
  • Splash of maraschino cherry juice
  • Splash of lemon juice
  • Fresh cranberries for garnish (optional)
  • Rosemary sprig for garnish (optional)

Instructions

  • In a cocktail shaker filled with ice, combine the orange juice, cranberry juice, ginger ale, vodka, maraschino cherry juice, and lemon juice.
  • Shake well until the mixture is thoroughly chilled.
  • Strain the cocktail into a wine glass filled with fresh ice.
  • Garnish with a handful of cranberries and a sprig of rosemary for a festive touch.
  • Serve immediately and enjoy the holiday flavors!
Tried this recipe?Leave a comment and let us know how it was!

Tasting Notes

Rudolph’s Tipsy Spritz is a delightful mix of citrus and berry flavors with a hint of ginger fizz. The orange and cranberry juices bring a refreshing tartness, while the splash of cherry juice adds a sweet holiday twist. The rosemary and cranberry garnish complete the look, making this a bright, cheerful cocktail for the holiday season.

Rudolph\'s Tipsy Spritz
Please drink responsibly, be fully accountable with your alcohol consumption, and show others respect.

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Paul Kushner

Written by Paul Kushner

Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.

In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.

Follow them on LinkedIn, Instagram, Facebook, Youtube, Google Guide and MuckRack.

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