Ingredients:

  • 1 cup (100 grams) Fresh or Frozen Cranberries
  • ½ cup (120 ml) Water
  • ¼ cup (60 ml) Grade A Dark Maple Syrup (pure)
  • 2 whole pods Star Anise
  • 1 small pinch of Salt
  • 4 ounces (120 ml) High Proof Rye Whiskey
  • 5 ounces (45 ml) Fresh Lime Juice
  • 2 ounces (60 ml) Spiced Cranberry-Maple Syrup (prepared from above)
  • 4 dashes Angostura Bitters
  • Ice (as needed)
  • 2 sprigs Fresh Rosemary Sprigs (for garnish)
  • 2 large strips Orange Peel (for garnish)

Instructions:

  1. Simmer the Syrup Base: In a small saucepan, combine the cranberries, water, maple syrup, star anise, and salt. Bring the mixture to a gentle boil over medium heat.
  2. Muddle & Cook: Once boiling, reduce heat to low and use a wooden spoon to gently smash the cranberries. Simmer for 8–10 minutes until the mixture thickens slightly and the cranberries have burst.
  3. Strain and Chill Syrup: Remove from heat. Strain the mixture immediately through a fine-mesh sieve, pressing gently on the solids. Discard the solids and star anise. Pour the resulting syrup into an airtight jar and refrigerate until thoroughly chilled (minimum 30 minutes).
  4. Prepare Glasses and Measure Ingredients: Chill your serving glasses. In the base of your cocktail shaker, combine the Rye Whiskey, fresh Lime Juice, the chilled Spiced Cranberry-Maple Syrup (2 oz total), and the Angostura Bitters.
  5. The Shake: Fill the shaker 2/3 full with fresh, high-quality ice. Secure the lid and shake vigorously for 15–20 seconds until the outside of the shaker is thoroughly frosted.
  6. Serve and Garnish: Empty the chilled serving glasses. Double-strain the cocktail into the glasses over fresh ice. Express the oils from the orange peel by twisting it over the drink. Gently slap the rosemary sprig to release the aromas, then place it in the drink. Serve immediately.