Combine 1 cup cranberries, 1/2 cup granulated sugar, 1/4 cup water and the orange zest in a small saucepan over medium heat. Bring to a gentle simmer, stirring occasionally. Cook until most berries burst and mixture thickens slightly, about 6–8 minutes.

Finish base

Remove from heat and stir in 2 tablespoons fresh orange juice. Let cool 10 minutes, then transfer to a bowl and mash slightly with a fork or muddler until you have a coarse, saucy texture. If you prefer a smoother syrup, pulse briefly in a blender. Chill in refrigerator while you prepare the rest (at least 15 minutes).

Cocktail Assembly

Muddle and mix

Place 2–3 tablespoons of the cooled cranberry compote in a cocktail shaker. Add 4 tablespoons vodka, 2 tablespoons Grand Marnier, 1 tablespoon fresh lemon juice and 1 teaspoon simple syrup only if the compote is very tart. Add a handful of ice (about 1/2 cup).

Shake and strain

Shake vigorously for 12–15 seconds until well chilled. Fine strain into a chilled rocks glass or coupe over fresh ice (cubed or crushed), leaving some space at the top for the sparkling finish.

Top and finish

Top with about 1/4 cup club soda for a lighter cocktail or 1/4 cup sparkling wine for a celebratory version. Gently stir once to integrate.

Garnish & Serve

Garnish with 2 fresh mint sprigs, an orange wheel or twist and 4–6 fresh cranberries skewered or dropped into the glass. Optionally, bruise a mint sprig between your palms before garnishing to release aroma. Serve immediately.