Spring/Summer Cranberry Cocktails

I am a big fan of cocktails that pack a punch. I rarely ever will order something that doesn't have enough alcohol in it, I find it a waste of money to drink fruit punch with a teaspoon of booze in it. If you have ever seen a person demanding, "What's the strongest that you have?" at the bar, then you know who I am. I have failed in creating the perfect drink at home, resorting to hard liquor or wine when friends come over. But, this weekend/week I was on a roll, creating new dishes and also cooking old recipes without much glitch and of course creating this perfect spring/summer cocktail that I know I will be making again and again. Have I ever mentioned I find chopping and grinding in the kitchen very therapeutic, ala Nigella Lawson? On certain days only, of course. We had it with the Bournville Rich Cocoa chocolate which is 50% dark and went very well with it actually.

Ingredients - 1 tablespoon ginger chopped, 4 teaspoon sugar, 1/2 cup water. 2 cups cranberry juice, 2 cups cranberry juice, 2&1/2 cups whisky, 2 cups soda. Handful of chopped mint leaves and ice cubes.
Mix it - Add the ginger and sugar to the water and bring to boil, then let it simmer for about 5-10 minutes. Let it cool. Then mix everything in a serving jar and refrigerate. Much like a sangria the longer you let it sit the better the flavours meld together. The first day was good, but the next day when we had the leftover we could taste the sweet ginger throughout the drink much more prominently.
Serves : 7-8 glasses.