Sweet-and-spicy ginger syrup plus tart cranberry juice and bubbles. You can serve this ginger cranberry fizz with our without a splash of booze.
Just in case you need another recipe for your homemade ginger syrup! This ginger cranberry fizz is a perfect holiday cocktail. It’s easy to make, so you can set out a little signature cocktail bar. I love a drink that guests can mix themselves. It’s part libation and part activity!
Y’all, I made a quadruple batch of ginger syrup last week and jarred it all up for holiday giving. Of course, I stashed away a little bit for myself, and this ginger cranberry fizz might be my new favorite way to use it.
You’re basically making homemade ginger ale and adding unsweet cranberry juice to the mix. In fact, if you don’t want to make ginger syrup from scratch, you could substitute store-bought ginger ale for the soda water and syrup. I’ll never tell.
This soda is pretty versatile. If you do make it from scratch, you can control the sweetness. The recipe below gives a range of syrup amounts. Start on the low end, and add more until you get it just right for your tastes.
A ginger cranberry fizz is lovely on its own, but you can also spike it with pretty much any booze you like. I would suggest white rum or white whiskey, but you could also use vodka, gin, or bourbon. Tart cranberry and spicy ginger pair well with basically everything.
The rosemary garnish is totally optional. I just think a sprig of rosemary makes any cocktail look Christmasy.
Ginger Cranberry Fizz
Yield: 1 ginger cranberry fizz
- 1/4 cup unsweetened cranberry juice
- 3/4 cup seltzer water
- 1-4 tablespoons ginger syrup (Start with 1 tablespoon, and add more, to taste.)
- 1 1/2 ounces light rum or white whiskey
- rosemary stem and a few frozen cranberries, for garnish (optional)
- In a tall glass, combine the juice, seltzer, syrup, and booze. Mix well, then top off the glass with ice.
- Garnish, and serve!