Ingredients:

  • 1 cup fresh or frozen cranberries
  • 1 cup water
  • 1/2 cup Grade A or B maple syrup
  • 1 large cinnamon stick (approx. 3 inches)
  • 3 thin slices fresh ginger
  • 2 oz Bourbon or Rye Whiskey (per serving)
  • 3/4 oz fresh lemon juice (per serving)
  • 3/4 oz chilled Spiced Cranberry-Maple Syrup (per serving)
  • 2 dashes Angostura bitters (per serving)
  • 1/2 medium egg white (optional, per serving)
  • Fresh rosemary sprigs (for garnish)
  • 1 large orange peel ribbon (for expressing oil)

Instructions:

  1. In a medium saucepan, combine the cranberries, water, maple syrup, cinnamon stick, and ginger slices.
  2. Bring the mixture to a gentle boil over medium heat, then immediately reduce heat to low and simmer for 5 minutes, lightly mashing the cranberries with a spoon to release their juices.
  3. Remove the mixture from heat. Let the syrup steep for 20 minutes to fully infuse the spices. Pour the mixture through a fine-mesh sieve into a clean jar, pressing gently on the solids. Discard the solids. Refrigerate the syrup for at least 1 hour, or until thoroughly chilled.
  4. Add 2 oz of Bourbon, 3/4 oz fresh lemon juice, 3/4 oz chilled syrup, and 2 dashes of bitters to the cocktail shaker. If using egg white, add 1/2 medium egg white now.
  5. If using egg white, seal the shaker without ice and shake vigorously for 15 seconds to emulsify the foam layer (the 'dry shake'). Skip this step if not using egg white.
  6. Fill the shaker two-thirds full with large ice cubes. Seal tightly and shake very hard for 30–45 seconds until the outside of the shaker is thoroughly frosted. This is crucial for proper aeration and dilution.
  7. Double-strain the mixture into a chilled Coupe or Rocks glass to ensure no ice chips or solids transfer to the drink.
  8. Take the orange peel ribbon and twist it sharply over the drink to release the oils ('expressing'). Place a sprig of rosemary next to the foam layer as an aromatic garnish. Serve immediately.