Step 1In a saucepan, combine the water, sugar, cinnamon and allspice. Scrape the vanilla seeds into the pan; drop the pod in. Heat on medium-high, stirring, until the sugar dissolves.
Step 2Cover the pot, reduce the heat to low and simmer for 20 minutes, stirring occasionally. Cool, then strain. This makes 1 cup. Keep refrigerated up to 4 weeks.
Step 1In a cocktail shaker with ice, combine the bourbon, syrup and lemon and apple juices. Shake; strain into a glass filled with cranberry ice cubes. Top with ginger beer.