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Cranberry Daiquiri
  The warm spices from the maple syrup make it the quintessential autumn relish. Black Duck Cranberry Liquer is not too difficult to find and is well worth the effort. If it is not available use the additional ingredient: cranberry cordial. Or substitute a different cranberry cordial  
Makes six 6.5 oz drinks

  • .25 tsp cinnamon: cranberries

  • 1 tsp grated orange zest with the flesh reserved: cranberries

  • 1 whole star anise: cranberries

  • 15 oz light rum

  • 18 oz lime sour mix

  • 2 whole cloves: cranberries

  • 3 tbsp maple sugar for rimming the glass

  • 4 oz maple syrup: cranberries

  • 6 oz cranberry liquer optional

  • 6 oz fresh cranberries: cranberries

  • cocktail glasses

To do the berries: l the ingredients for the cranberries in a saucepan and stir to combine thoroughly. Cook the mixture over medium heat stirring frequently until the berries begin to pop, about 5 minutes. Reduce heat to low and simmer for 1 more mintue. Transfer to a bowl and let cool. Refrigerate until thoroughly chilled. To rim the glass: Pour the maple sugar onto a small plate. Slice a wedge from the orange, and rub the juicy side of the fruit along the outer edge of the glass- not along the inside. Holding each at an angle, roll the oter edge of the rim in the sugar until it is fully coated. The drink: Add a tbsp of crushed ice, or several ice cubes to each glass. Put a heaping tsp of the cranberries and their juice into each glass. Fill a large cocktail shaker with ice. . Add the sour mix, rum, and cranberry liquer. Shake or stir vigorously. Strain into the glass and serve. Cranberries should keep well in the refrigerator for 2 weeks.