Tangy Cranberry–Black Pepper Shrub Cocktail

Ingredients

For 12 servings

• •2 tasse (approximately 10 ounces by weight) cranberries
• •1 c. à soupe whole black peppercorns, lightly crushed
• •1 tasse apple cider vinegar
• •1 /2 cup sugar
• •1 /2 cup water
• •36 ounces chilled sparkling wine (from 2 bottles)
• •20 dashes orange bitters
• •12 ounces chilled Cranberry-Black Pepper Shrub
• •Cranberries, for garnish

Method

1. 1.For the Cranberry-Black Pepper Shrub: In a nonreactive saucepan, combine cranberries, peppercorns, apple cider vinegar, sugar, and water. Stir to combine. Cover and place over medium-high heat. Cook, opening the lid and stirring occasionally, until sugar dissolves and some of the cranberries begin popping open, about 10 minutes. Remove from heat, uncover, and allow to cool to room temperature, about 30 minutes. Pour entire mixture into an airtight, nonreactive container. Refrigerate at least 8 and up to 12 hours. Using a fine-mesh sieve, strain mixture into an airtight container, and refrigerate for up to 1 month.
2. 2.For the Cocktails: Slowly pour chilled sparkling wine into a pitcher. Add bitters and chilled cranberry-black pepper shrub. Stir very gently to mix. Serve immediately. Individual glasses can be garnished with cranberries.