Fizzy Cranberry-Mint Punch Cocktail

With cranberries for tartness and mint for a touch of herbal sweetness, this punch with foamy egg whites couldn't be more refreshing.

To make the candied cranberries

1. Pour 2/3 cup sugar into a baking dish and set aside.
2. Place 1 cup sugar and 3/4 cup water in a saucepan and simmer until sugar is dissolved. Add 1/2 cup fresh cranberries and simmer for 1 hour. Remove from heat, cover, and allow cranberries to sit for 1 hour.
3. Strain cranberries very well, then transfer to baking dish with sugar. Toss cranberries until completely coated. Transfer cranberries to a cooling rack placed on top of a baking sheet and allow to dry completely.

To make the cocktail

1. Fill a tall glass with club soda and set aside.
2. Place 6 cranberries and 4 mint leaves in a cocktail shaker and muddle well.
3. Add lemon juice, simple syrup, gin, and egg white to shaker. Close lid and shake vigorously for 30 to 40 seconds (for froth).
4. Add a few ice cubes and continue to shake for an additional 15 to 20 seconds.
5. Place a few ice cubes in the prepared glass, then strain mixture into glass.
6. Garnish with candied cranberries and mint leaves. Serve.