Cranberry-Spice Cocktail

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Ingredients

  • SERVINGS: MAKES 14 OUNCES):
  • 1 1 orange wedge
  • 13 13 cranberries
  • Three 1-inch pieces Three 1-inch pieces crystallized ginger— 2 minced and 1 whole for garnish
  • 2 ounces 2 ounces Aperol
  • 1 ounce 1 ounce Lillet Blanc
  • Ice
  • 4 ounces 4 ounces hard cider
  • 4 dashes 4 dashes Cranberry-Anise Bitters or Peychaud's bitters
  • (Cranberry-Anise Bitters
  • CONTRIBUTED BY BRAD THOMAS PARSONS
  • TOTAL TIME: 20 MIN PLUS ABOUT 3 WEEKS
  • 2 cups 2 cups high-proof vodka (like Stolichnaya Blue 100 Proof)
  • 1 1/2 cups 1 1/2 cups fresh or thawed frozen cranberries, each one pierced with a toothpick
  • 1 cup 1 cup dried cranberries
  • 2 tablespoons 2 tablespoons chopped crystallized ginger
  • 2 2 star anise pods
  • One 3-inch One 3-inch cinnamon stick
  • One 1-inch piece One 1-inch piece of fresh ginger, peeled and sliced 1/4 inch thick
  • 1 teaspoon 1 teaspoon gentian root
  • 1/2 teaspoon 1/2 teaspoon white peppercorns
  • 2 tablespoons 2 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.

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