60ml2 fluid oz Cranberry Ginger Syrup (recipe below)
120ml4 fl oz tonic water to top up
3-4ice cubes
Garnish
2sprigs fresh mint leaves
3fresh cranberriesoptional
Cranberry Syrup (makes about 250ml/1 cup)
300g10 1/2 oz cranberries
100g3 1/2 oz fresh ginger
200g1 cup white sugar
250ml1 cup water
Instructions
Make the Cranberry Syrup
Scrub the ginger (no need to peel) and chop up in a food chopper or by hand. You can grate it, if you can be bothered.
Place everything in a saucepan and bring to a simmer on high heat.
Lower the heat down and simmer for 10 minutes, squashing down the cranberries at the end.
Leave to cool slightly, then strain for a clear, bright red syrup. Store in the fridge until needed. Don't use the cranberry syrup for your drink while it's still warm, as it'll just give you a lukewarm drink.
Cranberry and Ginger Tonic
Using a muddler or the back of a teaspoon, crush the cranberries and 2 mint leaves in your glass.
Add the ice cubes.
Pour in the cranberry syrup.
Top with tonic water.
Garnish with the rest of the mint leaves.
Notes
Total time does not take into account the cooling time for the cranberry syrup.