- Brew lemon ginger tea with water, let sit for 10 minutes to ensure a strong brewed tea.
- Remove tea bags and discard.
- Add sugar and stir well to combine.
- Add lemon juice and cranberry juice, then refrigerate for at least 1 hour.
- Once cooled, serve over ice with 2 oz. Bourbon, 4 oz. punch mixture and 4 oz. ginger ale. Top with Dandy® Meyer Lemon slices.