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Bloody Holiday

Time 25 minutes
Yields Serves 1
Bloody Holiday

Fresh cranberry puree

1

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

Spiced black tea syrup

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, star anise and cloves just until aromatic, about 1 minute. Into the pot, add the cup of tea and sugar. Add 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. Keep refrigerated up to about 1 week.

Cocktail assembly

1

In a cocktail shaker, combine the vodka, cranberry puree 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.

Adapted from Carolos Tomazo, Waterloo & City.

Betty Hallock was the deputy Food editor, covering all things food and drink for the Saturday section and Daily Dish blog. She started at The Times in 2001 in the Business section and previously worked on the National desk at the Wall Street Journal in New York. She’s a graduate of UCLA and New York University.
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