Ginger n/a

Strawberry Basil Crush

3-6 basil leaves
3-4 strawberries, quartered
1 1/2 oz. ginger syrup
1/2 oz. lime juice
6 oz. soda water

Thoroughly muddle the basil and strawberries with syrup in a wide-bottomed glass or jar.  Add lime juice and about one-third of the soda; strain into a large glass over ice.  Top with remaining soda, mix gently and serve, garnished with additional basil or lime wedge if desired.

 

Ginger Lemon Sparkler

1 oz. candied ginger
6 T. sugar
1 3/4 oz. ginger syrup
3/4 oz. lemon juice
4 oz. soda water
2 oz. tonic water
lemon wedge

Combine candied ginger and sugar in a food processor and process for about 3 minutes or until granular and somewhat powdery.  Spread out on a plate and set aside.  Combine remaining ingredients except the lemon wedge in a glass or cup.  Place this mixture in the freezer, along with a large cocktail or wine glass, for 15 minutes.  Run the lemon wedge around the rim of the empty glass and dip in the ginger sugar.  Add the liquid, garnish with the lemon wedge and enjoy.

 

Ginger-Grenade

2 oz. white grape juice
1 oz. ginger syrup
1/2 oz. pomegranate juice
1/4 oz. lime juice
6 oz. soda
pomegranate seeds (for garnish)

Combine the syrup and juices over ice in a large glass.  Add soda water and mix gently.  Top with pomegranate seeds and serve.

 

Baby Bellini

2 oz. peach nectar or puree
1 oz. ginger syrup
4 oz. soda water

Combine the peach nectar with the syrup in a large coupe glass.  Top with soda water, mix gently and serve.


Sunshine Sparkle

1 oz. ginger syrup
1 oz. Fizzbloom elderflower syrup
1 oz. orange juice
6 oz. soda water

Combine syrups and orange juice over ice in a large glass.  Add soda water, stir gently and enjoy.

 

Ginger-Basil Spritzer

4 to 6 leaves basil
1 1/2 oz. ginger syrup
2 oz. white grapefruit juice
6 oz. soda water

Muddle the basil with the syrup in a tall glass. Discard basil; add ice and grapefruit juice. Top with soda water, mix lightly and enjoy.

 

Chamomile Toddy

1 bag chamomile tea
2 oz. apple cider
1 oz. ginger syrup
cinnamon stick

Brew the tea for four minutes using 8-10 ounces of water in a large microwaveable mug.  Add the cider and syrup and re-heat as necessary.  Garnish with the cinnamon stick and enjoy.

 

Spiced Cocoa

4 oz. water
1/2 T. cocoa powder
1 oz. ginger syrup
1/4 t. vanilla extract
4 oz. milk
2 oz. heavy cream
whipped cream (optional)

Heat the water in a large microwave-safe mug until steaming, about 45 seconds.  Add cocoa and stir vigorously to dissolve.  Stir in remaining ingredients and heat for 1 1/2 to 2 minutes.  Top with whipped cream and enjoy.

 

Honey Ginger Sweet Tea

2 oz. ginger syrup
1 T. honey
3/4 oz. lemon juice
8 oz. black tea (cooled)

Combine syrup and honey in a large glass. Microwave on high for about 20 seconds to dissolve the honey. Add remaining ingredients, fill with ice and serve.

 

Ginger Limeade

1 1/2 oz. ginger syrup
3/4 oz. lime juice
6 oz. regular or soda water

Combine syrup and lime juice over ice in a tall glass.  Add water or soda, mix gently and serve.

 

Ginger-Pom Soda

1 1/2 oz. ginger syrup
1 1/2 oz. pomegranate juice
6 oz. soda water

Combine syrup and juice over ice in a large glass. Top with soda water and stir gently.