How to Make It
In a small saucepan, combine the sugar, ginger, juniper berries, cranberries, cinnamon sticks and 1/2 cup of water and bring to a boil, stirring to dissolve the sugar. Remove from the heat and let steep for 1 hour. Strain the juniper syrup through a fine sieve into a small bowl, pressing on the solids; discard the solids.
Fill a cocktail shaker with ice. Add the clementine juice, gin and the juniper syrup and shake well. Pour into 8 Champagne flutes and top with Champagne.
Variation: For a booze-free version, substitute 4 ounces of apple cider vinegar for the gin and top the cocktails with chilled seltzer instead of Champagne.