We asked Bar Miriam’s Megan Russell to share the recipe for one of her go-to holiday treats. by Hannah Murphy Winter You might be the kind of person who loves to stay behind the bar and shake drinks all night for your guests. But if you’re not that guy, nothing’s better than a festive batch cocktail for your holiday parties. We asked Bar Miriam’s Megan Russell to share the recipe for one of her go-to holiday treats: Her Golden Spice Martini Recipe. She infuses her martini fixings with saffron, star anise, and allspice for a cocktail that’s as pretty as it is complex—on the palate, that is. All of the work for this cocktail is just letting the spices infuse. Then you get to sit back and sip for the rest of the night. MEGAN RUSSELL Golden Spice Martini Makes 10 20 oz Bombay, Tanqueray, or Mahón Spanish Gin5 oz Lustau Manzanilla Sherry5 oz extra dry vermouth10-15 strands of saffron1 star anise3 allspice berries2 oz Italicus Bergamot Liqueur (optional)pickled cranberries (optional, see recipe below) Put the gin, sherry, and optional bergamot liqueur into a container along with the saffron, star anise, and allspice berries. Let the spirits infuse for 2 hours, and strain the spices out.  To prepare the drink, add 3 ounces of the batch to a shaker with ice, stir for 30 seconds, and strain into your favorite martini glass.  If you’d like to do this as a “freezer door martini,” split between two bottles and add 10 ounces of filtered water to dilute, and you can just pour 4 ounces of the batch into your favorite martini glass and go! To garnish: For a more citrusy option, express a lemon peel over the martini, garnish with the expressed lemon peel A single star anise (my mom’s personal favorite to add a little extra spice aroma) Quick pickled cranberries (for dirty martini fans, add a splash of brine before serving) Pickled Cranberries 1 c brown or cane sugar1 c apple cider vinegar1 cinnamon stick ¼ tsp allspice berries⅛ tsp cloves⅛ tsp whole black peppercorn1 cardamom pod (crushed with a knife)⅛ tsp Kosher salt½ pound fresh cranberries  Place the cranberries in a heat-safe container (with a lid) that’s large enough to have room for the liquid. In a saucepan, over medium-high heat, lightly toast spices until fragrant (roughly 30 seconds). Add in apple cider vinegar and sugar. Allow sugar to dissolve. Carefully pour over cranberries. Allow to cool to room temperature. Place lid on cranberries and refrigerate.   For dirty martini lovers out there, the brine from the cranberries also makes a nice addition to the martini. Just drop a quarter of an ounce into the martini before serving.