Cranberry-Spice Cocktail

By blum099

Ingredients

• SERVINGS: MAKES 14 OUNCES):
• 11 orange wedge
• 1313 cranberries
• Three1-inch piecesThree 1-inch pieces crystallized ginger— 2 minced and 1 whole for garnish
• 2ounces2 ounces Aperol
• 1ounce1 ounce Lillet Blanc
• Ice
• 4ounces4 ounces hard cider
• 4dashes4 dashes Cranberry-Anise Bitters or Peychaud's bitters
• (Cranberry-Anise Bitters
• CONTRIBUTED BY BRAD THOMAS PARSONS
• TOTAL TIME: 20 MIN PLUS ABOUT 3 WEEKS
• 2cups2 cups high-proof vodka (like Stolichnaya Blue 100 Proof)
• 1 1/2cups1 1/2 cups fresh or thawed frozen cranberries, each one pierced with a toothpick
• 1cup1 cup dried cranberries
• 2tablespoons2 tablespoons chopped crystallized ginger
• 22 star anise pods
• One3-inchOne 3-inch cinnamon stick
• One1-inch pieceOne 1-inch piece of fresh ginger, peeled and sliced 1/4 inch thick
• 1teaspoon1 teaspoon gentian root
• 1/2teaspoon1/2 teaspoon white peppercorns
• 2tablespoons2 tablespoons simple syrup (see Note)
• In a 1-quart glass jar, combine all of the ingredients except the syrup. Cover and shake well. Let stand in a cool, dark place for 2 weeks, shaking the jar daily.
• FROM GASTRONAUT: HOW

Preparation

Step 1

In a cocktail shaker, muddle the orange wedge with 10 of the cranberries and the minced ginger. Add the Aperol, Lillet Blanc, bitters and ice. Shake well. Double-strain the drink into an ice-filled Collins glass and top off with the hard cider. Garnish with the 3 remaining cranberries and the slice of ginger skewered on a toothpick.