James Carrier
Makes 16 servings

Notes: For a nonalcoholic alternative, substitute lemon-lime or club soda for the cognac and Champagne. If making syrup up to 1 week ahead, chill airtight.

How to Make It

Step 1

In a 3 1/2- to 4-quart pan, combine cranberry juice, ginger, cinnamon sticks, and star anise. Boil over high heat until reduced to 2 cups, about 1 hour. Let cool about 30 minutes, then pour through a fine strainer into a small pitcher. Chill syrup until cold, at least 1 1/2 hours.

Step 2

For each serving, pour 2 tablespoons of the cranberry syrup and 1 teaspoon cognac into a Champagne flute (6 to 8 oz.). Add 1/2 cup (4 oz.) Champagne. Garnish with 2 or 3 cranberries if desired.

Ratings & Reviews

RReese's Review

December 24, 2009
I really enjoy this - I have been making this drink for the holidays since it first appeared.

Shelby1980's Review

December 24, 2012

food4mylove's Review

December 27, 2011
Made this for our Christmas cocktail party this year & it was a hit! The house smelled amazing all morning when the syrup was simmering away. I skipped the brandy & used pink champagne...the color and flavor were perfect. We've been using the leftover syrup in hot apple cider...may have to make up another batch just for more cider!

Steph6's Review

August 29, 2013

heidi365's Review

November 23, 2010
I love this recipe and have made it since it was first published. Tried it once w/cranberry juice vs. "cocktail" and the juice was too tart...stick w/cocktail. People love it, it's pretty, tastes lovely and is a nice way to start out a holiday gathering. I use Presecco for the grown ups, and Martinelli's for the kids so they can have a special looking treat too.

RobinLeeOtero's Review

November 17, 2009
I have been making this recipe on Thanksgiving for several years and it is always a hit. It also looks beautiful.

JuliaMOMara's Review

January 25, 2013