Ingredients:

  • 1 cup (200 g) Granulated Sugar
  • 1 cup (237 ml) Filtered Water
  • 4 whole Cinnamon Sticks
  • 8 whole Star Anise pods
  • 1 tablespoon whole Cloves
  • 3 cups (710 ml) Bourbon or Rye Whiskey
  • 4 cups (950 ml) 100% Unsweetened Cranberry Juice
  • 6 cups (1.4 L) Pressed Apple Cider (unfiltered)
  • 1 cup (237 ml) Orange Liqueur (e.g., Cointreau or Triple Sec)
  • 1/4 cup (60 ml) Freshly squeezed Lemon Juice
  • 3 bottles (750 ml each) Chilled Dry Sparkling Wine (e.g., Prosecco or Cava)
  • 1 large Orange, thinly sliced (for garnish)
  • 2 medium Apples, thinly sliced (for garnish)
  • 1 bag (340g) Fresh or Frozen Cranberries (for floating garnish)
  • Large block of ice

Instructions:

  1. For the Spiced Simple Syrup: In a saucepan, combine the water, sugar, cinnamon sticks, star anise, and cloves.
  2. Heat the mixture over medium heat, stirring constantly, until the sugar is fully dissolved and the mixture begins to simmer gently. Do not bring to a rolling boil. Remove from heat, cover the pan, and allow the spices to steep for 10 minutes.
  3. Strain the syrup through a fine-mesh sieve into a clean jar, ensuring all solid spices are removed. Allow the syrup to cool completely to room temperature, then refrigerate until thoroughly chilled (about 1 hour).
  4. Assemble the Base: In a very large pitcher or beverage dispenser, combine the Bourbon, Cranberry Juice, Apple Cider, Orange Liqueur, Lemon Juice, and the chilled Spiced Simple Syrup. Stir vigorously to incorporate, then cover and refrigerate for at least 4 hours, or ideally overnight, allowing the flavors to meld beautifully.
  5. Serving: Just before guests arrive or serving, transfer the chilled cocktail base into a punch bowl. Add a large block of ice, the fresh orange and apple slices, and the cranberries for visual appeal. Pour in the three bottles of chilled Prosecco/Sparkling Wine and serve immediately.