Fizzy Ginger-Cranberry Punch

Ingredient:

Ginger Syrup
1/2 cup sugar
1/2 cup water
1/4 cup chopped gingerroot

Sugar for Rim
2 tbsp candied ginger
2 tbsp sugar
1 tbsp grated orange peel

Punch
1 bottle (12 oz) ginger beer
1 1/2 cups cranberry juice
1 cup soda water
1/4 cup fresh orange juice
2 to 4 dashes aromatic bitters
1/2 to 1 cup gin
1/4 to 1/2 cup Ginger Syrup
Ice
Grated orange peel or slices

Method:
In 1-quart saucepan, heat 1/2 cup sugar, water and chopped gingerroot over high heat to boiling. Boil 1 minute to dissolve sugar. Remove from heat. Cool completely, about 20 minutes. Strain out ginger pieces. Pour Ginger Syrup into glass jar.

In food processor, place Sugar for Rim ingredients. Process with on-and-off pulses until combined. Spread in shallow dish.

In carafe or pitcher, place all Punch ingredients except ice and orange slices, adding gin and ginger syrup to taste; stir to combine.

To serve, dip each drinking glass rim into water or wipe with orange wedge; dip into sugar for rim to coat. Fill glasses with ice; pour punch into glasses. Garnish each with orange peel.