In a medium saucepan, combine the granulated sugar, water, fresh ginger, and lime zest. Bring the mixture to a rolling simmer over medium-high heat, stirring frequently, until the sugar has fully dissolved. Then reduce the heat to medium-low and continue simmering, stirring occasionally, for 15 minutes to infuse the flavors.

Remove the saucepan from heat and set aside, letting the syrup cool for at least 30 minutes. Once cool, strain the syrup through a fine mesh strainer into a large measuring cup, discarding the ginger and lime zest. The syrup can be used immediately or covered and stored in the fridge for up to two weeks.

In a large pitcher, combine the strained ginger-lime syrup from Step 2 with the blanco tequila, orange liqueur, unsweetened cranberry juice, freshly squeezed lime juice, and fresh orange juice. Stir the mixture well to fully blend all the flavors. I like to taste the mix here and adjust the lime or orange juice if you want it a bit more tart or sweet.

Fill glasses with ice and pour the margarita mixture from Step 3 over the ice. Garnish each glass as desired with candied cranberries, fresh mint sprigs, rosemary sprigs, lime wheels, and orange slices. Garnishing is totally up to your taste—I love adding a rosemary sprig and a few sugared cranberries for a festive look!