Step 1Place the cranberries in a small pot. Add water to cover. Cook over medium heat until the berries are soft, 8 to 10 minutes. Pour the cranberry mixture into a blender. Blend on high speed and slowly add the agave nectar. Strain, then cool. This makes about 1 2/3 cups. It will keep, covered and refrigerated, up to about 1 week.
Step 1Brew 1 cup of tea by quickly steeping two bags of black tea in 1 cup of hot water for 2 to 3 minutes.
Step 2In a medium pot over medium heat, toast the cardamom, coriander and fennel seeds, star anise and cloves just until aromatic, about 1 minute. Into the pot, add the cup of tea and sugar. Add orange zest and bring to a boil over high heat. As soon as the sugar is dissolved, stir in the cinnamon and allspice. Remove from heat and cool completely before straining. This makes about 1 cup. Keep refrigerated up to about 1 week.
Step 1In a cocktail shaker, combine the vodka, cranberry puree and black tea syrup with enough ice to fill a rocks glass. Shake vigorously to combine. Pour into the glass, followed by a float of ginger beer and garnish with a lime twist.