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:
2 cups water
3 Tbsp sugar
2, 4-inch pieces ginger- sliced thin
3 inch sprig of rosemary
1 cup mint leaves
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.
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.
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 https://thechutneylife.com/drinks/cranberry-ginger-cocktail/