1. Chill coupe glass with cracked ice.
2. Add all ingredients to mixing glass and dry shake.
3. Add ice and shake vigorously.
4. Empty the chilled coupe and spritz with orange blossom water.
5. Double strain cocktail into coupe.
6. Garnish with 2 skewered cranberries and a pinch of dehydrated cranberries.

*Spice-infused Dry Sherry:
Macerate 20 fresh cranberries, the peels from 2 medium sized limes, and a handful of cardamom pods with 1 bottle of La Guitana Dry Sherry at room temperature. After 24 hours, strain out ingredients and dehydrate for making the powdered garnish. Keep the infusion chilled.

**Recycled/Spiced orange oleo saccharum:
In a small container, place peels from the leftover bits of oranges from dinner/cocktail service and add x3 star anise, 6-8 cardamom pods, and x1 stick of cinnamon. Add 1 cup of sugar and let sit in a dark, warm place for up to 24 hours. Strain and store in the refrigerator. *Save the ingredients used to spice the oleo for the Essencia Del Mundo spritz (not the orange peels).

***Essencia Del Mundo Spritz:
In a small container, add 3.5 oz Patrón Silver tequila, 3.5 oz orange blossom water, the ingredients saved from the recycled Oleo, and a few fresh cardamom pods to enhance the flavours. Allow to rest for 24 hours and strain into a small amber spray bottle.