Bloody Holiday

  (Kirk McKoy / Los Angeles Times)

December 23, 2010
 


Bloody Holiday

Total time: 25 minutes, plus cooling times

Servings: 1

Note: Adapted from Carolos Tomazo, Waterloo & City

Fresh cranberry purée

4 ounces fresh cranberries

1 cup water, or as needed

1/4 cup agave nectar

Place the cranberries in a small, heavy-bottom pot. Add enough water to cover. Cook over medium heat until the berries are soft, 8 to 10 minutes, then remove from heat. Pour the cranberry mixture into a blender. Blend on high speed and slowly add the agave nectar. Strain, then set aside to cool. This makes about 1 2/3 cups. It will keep, covered and refrigerated, about 1 week.

Spiced black tea syrup

2 bags black tea

3 cardamom seeds

Pinch of coriander seeds

Pinch of fennel seeds

Pinch of whole star anise (about 3 tips of a broken star)

Pinch of whole clove (about 3)

1 cup sugar

Zest of half an orange