Low-FODMAP Cranberry Bourbon Cocktail with Rosemary Syrup & Sugared Cranberries; Gluten-free, Vegan

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Festive cocktails are so much fun during the holiday season.  It is great to have something that tastes delicious, won’t upset my tummy and is beautiful enough to serve at any party.

This low-FODMAP Cranberry Bourbon Cocktail is a crowd pleaser.  It incorporates a delicious and aromatic rosemary simple syrup (super easy to make), as well as your favorite bourbon (mmmhmmm), and the color and flavor of real cranberry juice and fresh lemons!

Plus, I added a recipe for low-FODMAP Sugared Cranberries, because….its the holidays!  I like making things fancy, don’t you?

For more about the low-FODMAP diet and safe alcohol/cocktail choices- see my low-FODMAP Cocktail and Drink List.

Make this low-FODMAP Cranberry Bourbon Cocktail delicious all-year round.  Garnish with low-FODMAP rosemary sprigs and cranberries when the snow is falling, but opt for orange and lemon slices as a garnish if you prefer to be by the pool 🙂

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Or check out over 400 more low-FODMAP recipes on the blog.  IBS-friendly!

Be healthy and happy,

Rachel Pauls, MD

P.S.  Check out my new COOKBOOK for over 100 low-FODMAP recipes, low-FODMAP Meal Plan, FODMAP Tips and everything you need!!  It’s the BEST!

the low-fodmap IBS solution

Although this recipe has not been lab tested, a single serving should be low-FODMAP based on the ingredients (*using available FODMAP data at time of posting)

Serves: 1 cocktail

Prep time: 5 minutes (plus steeping and chilling 3-4 hours or overnight)

Cook time: 10 minutes

Total time: 15 minutes (plus steeping and chilling for 3-4 hours)


  • 1 ounce bourbon or whiskey
    • Most bourbons are considered gluten-free, even if made with wheat, due to the distillation process.  Distilled hard liquors are also typically considered vegan, but check yours, if necessary
    • 1 ounce is one low-FODMAP serving
  • 2 ounces cranberry juice (100% juice, unsweetened)
    • 1 glass of cranberry juice is one low-FODMAP serving
  • 1 ounce Rosemary Simple Syrup, prepared
    • See instructions below
  • 1 tablespoon (1/2 ounce) lemon juice, freshly squeezed
    • Do not substitute concentrates
    • This is about 1/2 medium lemon
  • Fresh rosemary and fresh or sugared cranberries (see recipe below) for garnish

For Rosemary Simple Syrup:

Yield: 12 ounces

  • 1 cup granulated sugar
  • 1 cup water
  • 3-4 sprigs fresh rosemary

For Sugared Cranberries (optional garnish):

Yield: 6 or more servings (can easily be doubled or tripled for a cake decoration or other recipes)

  • 8 tablespoons castor sugar; divided
    • For best results, I suggest using castor sugar, but regular granulated can also work
  • 1/4 cup water
  • 3 ounces (85g) fresh or fresh-frozen cranberries
    • 50g is one low-FODMAP serve for fresh (not dried) cranberries
    • I used fresh-frozen cranberries


Prepare the Rosemary Simple Syrup:

  • In a medium saucepan, combine one cup of sugar and one cup of water. Toss in 3-4 sprigs of fresh rosemary
  • Bring to a boil over medium or medium-low, stirring until the sugar has dissolved (about 5-8 minutes)
  • Remove from heat and let stand for 30-60 minutes to steep
    • The longer you leave it, the stronger it will taste
  • Strain the herbs from the simple syrup and allow it to cool completely before using
  • Refrigerate unused simple syrup, will keep in the fridge for 1-2 weeks

Prepare Sugared Cranberries (optional):

  • Combine 2 tablespoons sugar with 1/4 cup water in a saucepan over medium heat to dissolve the sugar, without boiling
  • Stir in cranberries and allow these to be coated in the sugar, then remove with a slotted spoon.  Discard liquid in the pan
  • Let dry for an hour or longer, then roll in the remaining 6 tablespoons castor sugar
  • Store in refrigerator for 2-3 days in an airtight container

Prepare low-FODMAP Cranberry Bourbon Cocktail

  • In a glass or shaker filled with ice, add the bourbon, cranberry juice, 1 ounce rosemary simple syrup, and 2 teaspoons lemon juice
  • Stir or shake, taste, and add more cranberry or lemon juices as you prefer
  • Serve immediately with ice and optional garnish!
    • The sugared cranberries will dissolve in the drink, I suggest placing them on a cocktail toothpick for the rim of the glass if you want them to be enjoyed as is


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2 Responses

  1. I am completely unable to drink bourbon because of the gluten. I used to be able to drink Makers Mark, but I recently got sick twice! I was devastated! I might try another brand. I am never happy when I get sick though. It’s pretty ugly.

    1. We are sorry to hear that. Our research indicates that the distillation process renders bourbon to be gluten free. Thank you for your comment.

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