Thanksgiving Cocktails: The Easy Batch Bourbon Fireside Fizz

Instructions:

1. In a medium saucepan, combine the water, sugar, cranberries, cinnamon sticks, cloves, and sliced ginger. Bring to a boil over medium-high heat, stirring until the sugar dissolves.
2. Once boiling, reduce heat to a gentle simmer. Gently press the cranberries with the back of a spoon or wooden utensil to release their juices. Simmer uncovered for 5 minutes until the liquid is vibrant red and slightly thickened.
3. Remove the pan from the heat. Carefully pour the syrup through a fine-mesh sieve set over a bowl or jug, pressing down lightly on the solids to extract all liquid. Discard the solids.
4. Allow the syrup to cool completely to room temperature, then chill thoroughly in the refrigerator (approximately 30-45 minutes). This step is crucial; hot syrup will ruin the final cocktail.
5. Into a large pitcher, measure the bourbon, the freshly squeezed lime juice, and the entirely cooled Spiced Cranberry Syrup. Stir vigorously for 30 seconds to ensure the ingredients are fully married.
6. Cover the pitcher and refrigerate the cocktail base for at least 1 hour, or up to 24 hours. This process deepens the flavor profile.
7. Fill highball glasses or cocktail tumblers generously with ice. Fill each glass about halfway (or roughly 180ml / 6 fl oz) with the chilled cocktail base.
8. Top the base with chilled Ginger Beer or sparkling water, leaving a small space at the rim. Gently stir once or twice and garnish each glass with a lime wheel and a cranberry skewer.