Christmopolitan Cocktail

Using an atomizer, coat the inside of a chilled coupe with one spray of absinthe (alternately, rinse the glass with a few dashes of absinthe, discarding the excess). Shake the other ingredients with ice to chill and double strain into the prepared glass. Garnish.

Spiced Cranberry Sauce2 cups 100 percent cranberry juice
1⁄2 can (7 oz.) jellied cranberry sauce
1 cup water
1 1⁄4 cups brown sugar
1⁄2 cup white sugar
1 large orange
2 cinnamon sticks
1⁄2 tsp. whole allspice
1⁄2 tsp. kosher salt
1⁄4 tsp. fresh-grated nutmeg
1⁄4 tsp. ground cloves
1 Tbsp. fresh rosemary (or 1 tsp. dried rosemary)

Using a paring knife or vegetable peeler, remove the zest from the orange and set aside; juice the orange and reserve 2 oz. of juice. In a medium saucepan over medium-high heat, toast the dry spices until aromatic, add the reserved orange zest and orange juice, and all remaining ingredients except the rosemary, and bring to a boil, stirring to combine. Once the mixture is boiling, reduce the heat and simmer for 20 minutes. Remove from heat and stir in the rosemary, then let the mixture cool to room temperature. Use a fine strainer to strain off the solids, then bottle and refrigerate the sauce for use. Keep refrigerated for up to 2 weeks.