Ingredients
Scale
- 2 cups unsweetened cranberry juice
- 2 bottles (12 oz each) Ginger malt drink, chilled
- 1/4 cup honey or maple syrup
- 2 cinnamon sticks
- 3 whole star anise
- 1-inch piece of fresh ginger, sliced thinly
- 1/2 cup fresh cranberries (for garnish)
- 4 sprigs of fresh rosemary (for garnish)
- Ice cubes
Instructions
- Step 1: Infusing the Cranberry Base. Place the unsweetened cranberry juice, honey, cinnamon sticks, star anise, and sliced fresh ginger in a small saucepan over medium heat. Stir the mixture gently until the honey dissolves. Bring the liquid to a light simmer, then immediately reduce the heat to low. Let the spices steep in the juice for about 5 minutes to extract their warm aromas. Remove the pan from the heat and let the mixture cool completely. Once cooled, strain the juice through a fine-mesh sieve into a pitcher to remove the solids.
- Step 2: Combining the Ingredients. Take your chilled ginger malt drink and slowly pour it into the pitcher with the spiced cranberry base. Use a long spoon to stir very gently; you want to combine the flavors without losing the carbonation from the malt drink. The deep brown color of the malt will blend with the vibrant red of the cranberry to create a rich, jewel-toned beverage. If you prefer a colder drink, you can add a handful of ice directly to the pitcher or wait to add ice to individual glasses.
- Step 3: Plating and Garnish. Fill four highball glasses or festive coupes with fresh ice. Pour the spiced mocktail over the ice, leaving about half an inch at the top. To finish, drop a few fresh cranberries into each glass and tuck a sprig of fresh rosemary down the side. The rosemary provides a wonderful pine aroma that hits your nose as you take a sip, enhancing the holiday experience. Serve immediately while the ginger malt is still bubbly and refreshing.
- Cook Time: 15 minutes