Cranberry Cobbler

by Adam I.W. Schwartzman

*Gobble, gobble*

2 oz. spiced rum

1 oz. orange juice

2 barspoons cranberry sauce

2 dashes Angostura bitters

Ice cubes

Combine all ingredients in a shaker with the ice and shake. Double strain into a chilled glass and garnish.

    I found myself in Burundi on Thanksgiving Day. Damn thing about Burundi is, only thing tougher to find than a decent cocktail is a turkey dinner. I would know; must have been searching for damn near three hours just looking for a place to rest my bones. 

    Funny thing is, right around the time I was fixing to give up, I ran into another American. Thomas, he said his name was; I didn’t press him any further, just laid out my dilemma. He replied with a grin and a nod and offered me a seat at his table. I saw him imbibing some sort of icy potation and, before I could inquire, he poured an identical drink from a shaker and slid it my way.

    I won’t say that the drink was as satisfying as a Thanksgiving feast, but with the situation I found myself in, the Cranberry Cobbler was just about as festive as I could have hoped for. Coupled with some long-overdue conversation in English, the cocktail went a long way in taking me back to the New England autumns of my youth.