Yield: serves 1, multiply as needed
Fill highball glass half full of crushed ice. Add orange juice, bourbon, orange ginger simple syrup, brandied cranberries syrup, and a dash of bitters. Stir to combine. Add additional ice, if necessary. Garnish with brandied cranberries and dried orange crisp.
In a medium pot, combine water, sugar, ginger, and orange peels. Bring mixture to a boil until sugar dissolves. Remove from heat. Cover pot with lid and let steep for 20 minutes. Strain ginger and orange peels. Transfer simple syrup to an airtight container and store in the fridge until ready to use. Keeps in the fridge for two weeks.
In a small pot, bring water and sugar to a boil. Add cranberries and stir until coated in syrup. Cook for 30-45 seconds just before the cranberries start to pop open. Remove from heat and transfer to a 1/2 liter jar. Add cinnamon stick. Pour in brandy. Pour in enough sugar syrup to fill the jar. Cover with lid and let chill in the fridge for at least 48 hours before using. The longer it sits, the better it gets!
If you don't have time to make brandied cranberries, feel free to use store-bought brandied cherries.