Peel and thinly slice a 3–4 inch piece of fresh ginger. In a small saucepan combine 1 cup water and 1 cup granulated sugar. Add the ginger slices, bring to a gentle simmer over medium heat, stirring until sugar dissolves. Reduce heat and simmer 5 minutes to infuse. Remove from heat and cool to room temperature, then strain out ginger. Yields about 12 fl oz; measure 4 fl oz for the recipe and reserve the rest for other uses. Refrigerate leftovers.

Assemble punch base

Combine spirits and juices

In a 3–4 quart punch bowl (or large pitcher) add 12 fl oz Fireball cinnamon whisky and 6 fl oz cherry brandy. Pour in 24 fl oz fresh orange juice, 4 fl oz fresh lemon juice, and 12 fl oz cranberry juice. Stir gently to combine.

Add ginger flavor

Stir in 4 fl oz ginger syrup to taste. Start with 4 fl oz for noticeable ginger sweetness and adjust later if you prefer more heat or sweetness.

Chill and carbonate

Add chilled mixers

Just before serving, pour in 24 fl oz chilled ginger ale and 12 fl oz chilled soda water to add effervescence. Stir gently to combine so carbonation is preserved as much as possible.

Finish, garnish & serve

Add 8 cups of ice to the punch bowl (or add a large ice block to keep dilution slower). Float orange and lemon wheels and 1 cup fresh or frozen cranberries on top for color and aroma. Taste and adjust: if the punch is too strong, add more soda water or ginger ale; if too sweet, add a splash more lemon juice; if you want more cinnamon heat, add up to 1–2 fl oz additional Fireball per batch.

Ladle into glasses over ice, making sure each serving gets some fruit and cranberries. Provide a spoon or slotted ladle for guests to retrieve fruit. Keep extra ginger ale and soda on hand to top off as the punch is served.