Run orange peel around the rim of your serving glass. Then add peel to a small pitcher or cocktail shaker along with ginger juice, maple syrup, lemon juice, and bitters.
Use a muddler (or a spoon) to muddle/meld the orange peel with the other ingredients - about 1 minute.
Next, add bourbon and ice and stir or shake vigorously to combine - about 30 seconds.
Pour over serving glass with 3-4 ice cubes. To dilute slightly, top with a dash of sparkling water (optional). For a more festive touch, you could also top with champagne (optional). Garnish with fresh mint and cranberries (also optional).
To multiply this recipe, prepare in a large pitcher and multiply ingredients by number of servings desired. Will keep stored in the refrigerator up to 24 hours (don’t add ice before serving or it will dilute the cocktail).
*1/2 ounce ginger juice is equal to approximately 1 Tbsp. *2 ounces bourbon whiskey is equal to approximately 4 Tbsps. *To make ginger juice, add roughly 1 cup (100 g) chopped fresh ginger and 1/2 cup (120 ml) water to a small blender or a food processor (I used my Magic Bullet). Then blend until completely combined, and strain through a clean, thin dish towel to extract the juice. Discard the leftover pulp or keep for adding to baked goods or smoothies. Alternatively, you can buy ginger juice here. Save any leftover ginger juice for other drinks, smoothies, etc. Leftovers will keep in the refrigerator up to several weeks! *Nutrition information is a rough estimate for 1 beverage without optional ingredients.