First you have to make Ginger Syrup.
2 oz ginger, thinly sliced
1 cup sugar
1 1/2 cup water
1 1/2 tsp whole black peppercorns

Combine in a saucepan over medium heat. Bring to a simmer, stirring until the sugar dissolves. Continue to simmer for 30 to 40 minutes, or until the syrup smells very gingery. Remove, cool and then strain (I suggest a coffee filter). Refrigerate and this will last for two weeks.

This batch will make about 1 3/4 cups which then you add to equal parts of Lemon Juice and Cranberry Juice. Back to the fridge until you are ready to use, premix is done.

The Cocktail_
Take two oz of Premix
two oz of Citron Vodka
over ice
top with Ginger Ale (note that the balance of Ginger Ale will make the final balance of lemonade flavor. I use a 15 oz cup with about 9 medium cubes with the mix and then top).

Garnish with a lemon wedge, or infused cherries, what ever suits your fancy.

Cheers,
TB