Cranberry Ginger Syrup: Cook Cranberries with 10 oz. of water, sugar, and peeled ginger for 5–8 minutes on medium heat, until cranberries break down a bit. Leave 1 piece of ginger in the mix and blend thoroughly. Do not strain. Store in a squeeze bottle.
In a mixing glass, add the rum, syrup, lemon juice, and shake with ice. Add prosecco and gently strain into glass. Garnish with the cranberry and mint sprig.
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