We drink this year-round but invented it over the holidays, when we had mounds of homemade cranberry sauce in the fridge. It evolved from a Champagne and fresh berry compote drink that we saw being made at Portland's Clyde Common. We subbed bourbon and experimented until we arrived at this delicious mix.
To make the cranberry sauce
Preheat oven to 325 degrees F (165 degrees C). Stir a 12 ounce bag of fresh cranberries together with 1 1/2 cups of white sugar, 1/2 cup of brandy, and 4 1/2 teaspoons of orange zest in a shallow baking dish. Bake in the preheated oven until the berries are soft and the liquid has evaporated, about 1 hour. Allow the berries to cool completely before using in the cocktail above. Store the cranberries covered in the refrigerator.