Spiced Cranberries in Champagne

Makes 1 serving

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For the syrup

1 orange

1/4 cup unsweetened 100 percent cranberry juice

1/2 cup sugar

1 whole star anise

3 whole cloves

3 tablespoons fresh cranberries

For the drink

Ice

1/2 ounce cognac

1/2 ounce dry curaçao

3 ounces chilled champagne (may substitute brut-style sparkling white wine)

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For the syrup:

1. Cut strips of the orange zest (no pith) and place in a small saucepan, then cut the orange in half and squeeze its juice into the saucepan.

2. Add the cranberry juice, sugar, star anise, cloves and fresh cranberries. Cook over medium heat, stirring just until the sugar has dissolved. The cranberries should not pop.

3. Remove from the heat; discard the zest, and reserve a couple of the cranberries for garnish. The yield is a generous cup.

For the drink

1. Fill a mixing glass with ice.

2. Add 1/2 ounce of the cranberry syrup, the cognac, and curaçao; stir until chilled, then strain into a champagne flute.

3. Add 1 or 2 of the reserved cranberries, then top with the chilled champagne.

MAKE AHEAD: The cranberry syrup (with its cranberries) can be refrigerated up to 2 weeks in advance.

Per serving: 170 calories, 0 g protein, 13 g carbohydrates, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 0 mg sodium, 0 g dietary fiber, 11 g sugar

- Adapted from Good Things to Drink With Mr. Lyan and Friends, by Ryan Chetiyawardana (Frances Lincoln Limited, 2015).

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