Recipe: Bloody Holiday

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

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.

Cocktail assembly

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.

Each cocktail: 227 calories; 0 protein; 26 grams carbohydrates; 1 gram fiber; 0 fat; 0 cholesterol; 14 grams sugar; 2 mg. sodium.