In a small saucepan, combine honey and water over medium heat, stirring until honey dissolves.

Cool and transfer to a glass jar with a lid or a squeeze bottle and refrigerate for up to one week.

Fill two cocktail glasses half-way with ice.

To each glass add: 3 ounces kombucha, 1 ounce unsweetened cranberry juice, 1 tablespoon honey simple syrup

Top with sparkling water or wine.

Stir gently to combine and garnish with a sprinkle of cinnamon and crystalized ginger.