2 oz (60 ml) Orange & Cranberry Spice-infused Bourbon*
orange peel studded with cloves, for garnish
TO MAKE ORANGE & CRANBERRY INFUSED BOURBON:
1 x 750 ml bottle Maker’s Mark Kentucky Bourbon
3 fresh Navel oranges
1 small bag whole cloves
1 cup (250 ml) fresh cranberries
¼ cup (60 ml) sugar
- *To make Orange & Cranberry Spice-Infused Bourbon, peel zest from 1 whole Navel orange (avoiding pith if possible). In a 4-cup (1 L) jar, combine zest, 1 x 750 ml bottle of Maker's Mark Kentucky Bourbon, 12 whole cloves, 1 cup (250 ml) fresh cranberries (lightly crushed) and ¼ cup (60 ml) granulated sugar. Seal jar and let sit at room temperature for 3 days, gently shaking daily to assist infusion. Strain through a fine mesh strainer and transfer to a clean bottle. Will keep indefinitely at room temperature.
- For cocktail assembly, in a mixing glass, combine 2 oz (60 ml) infused bourbon with cubed ice and stir to chill and dilute. Strain over a large king ice cube into a chilled Old-Fashioned glass and garnish with an orange zest studded with cloves.