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The Boston Bog Cocktail Recipe


Of all the indigenous flora of North America, only three native fruits are commercially grown, and one is the cranberry. Though the berries are cultivated in several regions around the United States and Canada, nowhere are they more intertwined with a state's economic, agricultural, and social history than in Massachusetts, where Native Americans first taught Colonial Americans what to do with the nutritious berries and where cranberry cultivation was born. Fourteen thousand acres of commercial cranberry bogs can now be found on the sandy shores of Cape Cod, where some of the bushes are more than 150 years old. To capture the history and flavor of this special berry, Boston bartender Misty Kalkofen mixes fresh cranberries with Jamaican rum, that other Colonial American staple. For spicy depth, she adds housemade ginger syrup, balanced by a kiss of sweet apricot liqueur.




  • 6 fresh cranberries or ½ ounce cranberry juice
  • 1 ½ ounces Appelton Estate Reserve Jamaican rum
  • ½ ounce Rothman & Winter apricot liqueur
  • ½ ounce ginger syrup
  • ½ ounce fresh lemon juice
  • Ice
  • Orange peel, for garnish


If using fresh cranberries, muddle them in a cocktail shaker. Add the rum, apricot liqueur, ginger syrup, and lemon juice (and the cranberry juice, if using) and shake well with ice. Double strain into a chilled cocktail glass. Garnish with the orange peel, twisting it over the drink.