Cranberry Ginger Cocktail




Yield 8-10 Drinks


2 32 oz (1 Qt) Cranberry-Pomegranate Juice - preferably with no sugar added (Recipe calls for 1, but have an additional on hand incase)

1.5 cups Hendricks Gin

1/2 cup St. Germain Elderflower Liqueur

2 limes, juiced/squeezed

Tonic Water- for topping (or use Prosecco/Champagne)

1 Bunch Mint leaves

Few Sprigs Rosemary

Cranberries (optional for garnish)

Lime wedges or slices (optional for garnish)

Ginger Mint Syrup:


  1. In a medium sauce pan, bring the sugar, water and ginger to a boil. Once the sugar is completely dissolved, reduce the pan to a slow simmer and add in the mint leaves and rosemary. Let this simmer on very low heat for about 15-20 minutes. Remove from heat, let cool completely and strain into a glass container or pitcher.
  2. In a large pitcher combine the cranberry pomegrante juice, ginger syrup, elderflower liqueur, gin, lime juice, and a few big handfuls of torn mint leaves. Taste at this point (remember it will still be diluted by the addition of ice). For additional sweetness- add more elderflower liqueur. Add additional juice if you want to dilute the taste of the gin or ginger.
  3. Serve in a cocktail glass over lots of ice, and top off with a splash of tonic water, cranberries and lime wedges!

Recipe by The Chutney Life at