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In a small pot over medium heat, bring water and ½ cup sugar to a boil, stirring to dissolve sugar. Remove from heat. Add cranberries and stir to coat.
Using a slotted spoon, transfer cranberries to a wire rack. Let dry 20 to 30 minutes. Reserve simple syrup.
Place remaining ¼ cup sugar in a bowl. Add cranberries and toss to coat.
In a cocktail shaker, combine egg white (or chickpea liquid), cranberry juice, gin, lime juice, and 2 oz. reserved cranberry simple syrup. Cover and shake to combine, 10 to 15 seconds. Taste and add more gin, if needed. Add 3 or 4 ice cubes and continue to shake until chilled, about 10 seconds more.
Strain cocktail into a glass filled with ice; pour in seltzer. Top with sugared cranberries.
Make Ahead: Simple syrup and sugared cranberries can be made 1 week ahead. Store in separate airtight containers and refrigerate.