Ingredients
Scale
- 2 cups pure cranberry juice (unsweetened)
- 1 cup fresh orange juice
- 1/2 cup honey or maple syrup
- 3 cinnamon sticks
- 2 star anise pods
- 1-inch piece of fresh ginger, sliced
- 2 cups sparkling cider (non-alcoholic) or Prosecco (boozy)
- Fresh cranberries and rosemary sprigs for garnish
- Ice cubes
Instructions
- In a small saucepan, combine the cranberry juice, orange juice, honey, cinnamon sticks, star anise, and sliced ginger. Place the pan over medium heat and bring the mixture to a gentle simmer. Stir occasionally to ensure the honey dissolves completely. Once it simmers, turn the heat to low and let it steep for about 8 to 10 minutes. This process draws out the aromatic oils from the spices and creates a concentrated flavor base. Remove from heat and let the syrup cool to room temperature. Strain the liquid into a glass pitcher and discard the solids.
- Fill four large cocktail glasses or copper mugs with ice cubes. If you want a chilled experience without dilution, use large ice spheres. Pour the cooled spiced cranberry base into each glass, filling them about halfway. For the non-alcoholic version, top the glasses with chilled sparkling cider or ginger ale. For the boozy version, top with Prosecco, champagne, or a splash of vodka or gin. Stir very gently with a long spoon to combine the layers without losing the carbonation.
- Take a few fresh cranberries and drop them into each glass; they will bob playfully in the bubbles. Add a fresh sprig of rosemary to each glass, giving it a quick slap against your palm first to release the herbal aroma. Slide a cinnamon stick from the infusion process (or a fresh one) into the glass for extra flair. Serve immediately while the drink is cold and effervescent.
- Cook Time: 20 minutes