Total time: 25 minutes, plus cooling times
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
Tiny pinch of cinnamon powder
Tiny pinch of allspice
1. Brew 1 cup of tea by quickly steeping two bags of black tea in 1 cup of hot water for 2 to 3 minutes.
2. In a medium pot over medium heat, toast the cardamom, coriander and fennel seeds, the star anise and the clove just until aromatic, about 1 minute. Into the pot, add the cup of tea and sugar. Add the orange zest and bring to a boil over high heat. As soon as the sugar is dissolved, stir in the cinnamon and allspice. Remove from heat and cool completely before straining. This makes about 1 cup syrup. It will keep, covered and refrigerated, about 1 week.
2 ounces vodka
2 ounces fresh cranberry purée
2 teaspoons spiced black tea syrup
1/2 ounce ginger beer, or to taste
Lime twist, for garnish
In a cocktail shaker, combine the vodka, cranberry purée and black tea syrup with enough ice to fill a rocks glass. Shake vigorously to combine. Pour into the glass, followed by a float of ginger beer and garnish with a lime twist.