Potent Potables  HoHoHo

I made these for two separate Christmas day parties this year.  Just barely adapted from a recipe in the San Francisco Chronicle for Cranberry Bourbon Sours.

3 C water
2 C sugar
6 cinnamon sticks

Bring to a boil and simmer for 15 minutes.  Discard cinnamon sticks.  Add syrup to:

2 bags of fresh cranberries

And chop/blend (Do not liquefy). Let sit for 10 minutes then strain out cranberry solids and discard (or use to make lovely muffins the next morning).

Mix cranberry syrup mixture with

1 fifth of bourbon
7 T fresh lemon juice

Serve over crushed ice with three crushed mint leaves in the glass for garnish/color/counterpoint.