Ingredients:

  • 1/2 cup Filtered Water (for syrup)
  • 1/2 cup Grade A Dark Maple Syrup (for syrup)
  • 1/4 cup Granulated Sugar (for syrup)
  • 1 large Cinnamon Stick (cracked, for syrup)
  • 4 Whole Cloves (for syrup)
  • 1 large strip Orange Peel (avoiding pith, for syrup)
  • 4 fluid ounces Bourbon or Rye Whiskey (90–100 proof)
  • 5 fluid ounces Freshly Squeezed Lime Juice
  • 1 fluid ounce Unsweetened Cranberry Juice
  • 5 fluid ounces Cooled Spiced Maple Syrup
  • 4 dashes Angostura Bitters
  • Ice (for shaking and serving)
  • Fresh rosemary sprigs (for garnish)
  • Whole cranberries (for garnish)

Instructions:

  1. Prepare the Spiced Maple Syrup: In a small saucepan, combine the water, maple syrup, sugar, cinnamon stick, cloves, and orange peel.
  2. Simmer and Steep: Bring the mixture to a gentle boil, stirring until the granulated sugar dissolves. Reduce heat and simmer for 3–5 minutes. Remove from heat, cover, and allow the mixture to steep for 10–15 minutes to fully infuse the spices.
  3. Strain and Chill: Strain the syrup through a fine-mesh sieve, discarding the solids. Allow the syrup to cool completely before use (refrigeration speeds this up).
  4. Prep and Measure: Fill the serving rocks glasses with ice or place them in the freezer. Measure and pour the lime juice and cranberry juice into the cocktail shaker.
  5. Mix Components: Pour the bourbon, 1.5 fluid ounces (45 ml) of the cooled Spiced Maple Syrup, and the 4 dashes of Angostura Bitters into the shaker.
  6. Shake: Fill the shaker 3/4 full with fresh, high-quality ice. Secure the lid and shake hard for 15–20 seconds until the shaker is thoroughly frosted.
  7. Serve: Empty the ice from the pre-chilled glasses. Double-strain the cocktail mixture into the fresh glasses over fresh, large cubes of ice.
  8. Garnish: Spear fresh cranberries onto a cocktail pick. Express the oil from a small strip of orange zest over the drink before dropping it in. Finally, gently crush and tuck a small sprig of fresh rosemary next to the ice.