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Fizzy Ginger-Cranberry Punch

  • Prep 15 min
  • Total 35 min
  • Servings 6

Three kinds of ginger come together in this warming and elegant punch: gingerroot, candied ginger and ginger beer. MORE + LESS -

Cindy Ensley Cindy Ensley
November 4, 2013

Ingredients

Ginger Syrup

1/2
cup sugar
1/2
cup water
1/4
cup chopped gingerroot

Sugar for Rim

2
tablespoons candied ginger
2
tablespoons sugar
1
tablespoon grated orange peel

Punch

1
bottle (12 oz) ginger beer
1 1/2
cups cranberry juice
1
cup soda water
1/4
cup fresh orange juice
2
to 4 dashes aromatic bitters
1/2
to 1 cup gin
1/4
to 1/2 cup Ginger Syrup
Ice
Grated orange peel or slices

Steps

Hide Images
  • 1
    In 1-quart saucepan, heat 1/2 cup sugar, water and chopped gingerroot over high heat to boiling. Boil 1 minute to dissolve sugar. Remove from heat. Cool completely, about 20 minutes. Strain out ginger pieces. Pour Ginger Syrup into glass jar.
  • 2
    In food processor, place Sugar for Rim ingredients. Process with on-and-off pulses until combined. Spread in shallow dish.
  • 3
    In carafe or pitcher, place all Punch ingredients except ice and orange slices, adding gin and ginger syrup to taste; stir to combine.
  • 4
    To serve, dip each drinking glass rim into water or wipe with orange wedge; dip into sugar for rim to coat. Fill glasses with ice; pour punch into glasses. Garnish each with orange peel.

Expert Tips

You can use vodka or even bourbon in this cocktail with great results. While the gin is herbal, the vodka will be more neutral and the bourbon will bring extra warmth.

This is a very ginger forward punch, be sure to use a good quality ginger beer. The syrup is spicy, so use as much as you like to taste.

This punch can be partially made ahead, just add the ginger beer and soda water right before serving to ensure maximum fizz.

Nutrition Information

No nutrition information available for this recipe

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