Over medium heat, stir water and sugar until completely dissolved. Remove from heat and add ginger. Cover and let steep 1 hr. Strain ginger and store syrup in airtight jar in fridge.
Cocktail:
Combine all ingredients (except club soda) in blender. A blender works better than a cocktail shaker in this recipe because matcha needs to be very well incorporated.
Pour over ice into glass, top with club soda and garnish with mint and cranberries. Enjoy!
Courtesy: CrowdedKitchen
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