
From Imbibe Magazine·View original →
Combine all of the ingredients in a shaker. Shake for about 7 seconds and double strain into a coupe glass. Garnish.
Spiced Cranberry SauceZest and juice the oranges. Set aside the zest and add the juice to a medium pot with all other ingredients except the spices. Toast the spices in a separate pan until aromatic. Add to the pot with the other ingredients and bring to a boil. Add the zest and reduce the heat to a simmer for about 30 minutes. Let cool and then strain out the spices and zest. Yields about 2 cups of syrup. Refrigerate for up to 2 weeks.