Blood orange, thyme and ginger beer (it's non-alcoholic) make this mocktail a light, bright, refreshing way to begin or end the big Thanksgiving meal. If you've never tried it, ginger beer is a spicier, more intensely flavored alternative to ginger ale, and is also delicious on its own.
Yield:2 mocktails, plus additional blood-orange syrup
1/2 cup blood orange juice plus 2 blood orange slices, for serving
1/3 cup sugar
4 large sprigs fresh thyme
1 1/4 cups ginger beer
1/2 cup cranberry juice
Frozen cranberries, for serving
Add the blood orange juice, sugar and thyme to a small saucepan and place over medium heat. Bring to a simmer, stirring to dissolve the sugar, and cook for 2 minutes to let the flavors infuse. Turn off the heat and let the mixture steep and cool to room temperature.
Discard the thyme; strain the syrup through a sieve. At this point, the syrup can be covered and refrigerated until ready to use, up to 1 week.
Add 2 tablespoons of the blood-orange syrup to each of 2 highball glasses filled with ice. Top each glass with half of the ginger beer, then half of the cranberry juice. Stir and serve with some frozen cranberries and 1 blood orange slice.
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