Author Notes
This cocktail is a spicy, tart, and tangy mixture of ginger beer, cranberry-lime syrup, and sparkling wine. Serve it in your fanciest champagne flutes! —lisadinnerparty
Ingredients
- Cranberry-Lime Syrup
-
3/4 cup
sugar
-
1 cup
water
-
2
limes, washed and quartered
-
1 cup
cranberries, washed and picked over
- Cranberry-Ginger Sparkler
-
750 milliliters
bottle Reed's ginger beer, chilled (or, 4 12 oz. bottles of your favorite ginger beer)
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1
bottle prosecco or sparkling wine, chilled
-
2 cups
cranberry-lime syrup (recipe above)
Directions
- Cranberry-Lime Syrup
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In a small pot, combine the sugar and water. Stir until combined. Heat over medium heat, stirring until the sugar is dissolved.
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Add the limes and cranberries. Simmer until the mixture reaches a boil, stirring occasionally. When the mixture comes to a boil, turn off the heat and cover the pot with a lid.
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Let the syrup stand for 30 minutes, then strain through a fine mesh sieve to remove the berries and limes (you can discard them). The mixture can be stored in the refrigerator for up to a week.
- Cranberry-Ginger Sparkler
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Pour the ginger beer into a large punchbowl.
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Stir in the cranberry-lime syrup.
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Add the sparkling wine, stir to combine all of the ingredients. Serve immediately.
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