Make Ginger Ale

Prepare ginger ale 3 days ahead if you want it to be fizzy otherwise it can be made the same day as making the Cranberry drink.

Peel about 2 inches of ginger and grate with the microplane until you get 2 Tablespoons.

Bring 1 cup of water to a boil in small sauce pan. Add sugar and stir until dissolved. Remove from heat and add ginger and  salt. Let cool and add lemon juice.

With the kitchen funnel pour ginger water into the 2 liter bottle along with the remaining water.  (save empty bottles/lids for refilling when ginger ale is ready to be bottled). Leave a 1-2 inches head space.

Add yeast. Screw on cap tightly. Gently roll bottle. Do not shake and let bottle sit at room temperature on the counter out of direct sunlight for 2-3 days until desired carbonation reached. 

Notice when cap is applied tightly how the bottle has some flexibility? Every day you need to check the bottle for firmness. If it is firm and sometimes hard as a rock carefully burp the bottle (slowly open container to let gasses out and then re-close tightly). Check the bottle every day to remove excess gas/pressure from the bottle. If you don’t you could have a sticky mess on your hands.

Once you have reached the desired carbonation you can 1) place the 2 liter bottle into the refrigerator or 2) using the kitchen funnel fill the four empty 16 ounce bottles with ginger ale and then store in refrigerator or 3) put in Bellemain Swing Top Grolsch Glass Bottles and store in refrigerator.

Combine Ingredients

Using your favorite glass, fill with ice, be it cubed or crushed it’s your preference. I like using these mason jars because it’s kind of nostalgic!

Then fill the glass half full with cranberry juice, add a squeeze of fresh lime and a couple maraschino cherries with a tablespoon of maraschino juice and top with a splash of Ginger Ale.

Toss in a stainless steel straw (because reusable stainless steel straws are better for our environment) and there you have yourself a nice refreshing non-alcoholic mixed drink ever!