- 2 cups cranberry juice cocktail
- 1 ½ ounces whiskey
- ½ cup ginger ale
- Lime garnish (optional)
1. In a small saucepan, bring cranberry juice to a boil. Reduce heat to a simmer and cook until the liquid is reduced to 1 cup (about 20 minutes). Allow syrup to cool completely and reserve three ounces. (The rest of the syrup can be kept, covered and refrigerated, for two weeks.)
2. In a cocktail shaker with ice, add cranberry syrup and whiskey. Shake and strain into a cocktail glass over ice.
3. Pour in ginger ale and stir once. Garnish with lime if desired.