Fredericksburg Fizz Recipes

Steps:

• Fill the glasses with about 2 scoops of sorbet, each glass having a different flavor.
• Top the glasses up with Prosecco, taking care that the fizz doesn't rise up and bubble over the top. Refill again once the bubbles have subsided, and then grate a little lemon zest over each glass and adorn with a small sprig of mint.

Steps:

• Muddle 4 of the cucumber slices with the simple syrup. Add the gin and lime juice, and shake vigorously over ice. Strain into an iced highball glass. Top with a splash of ginger beer.
• Spear the remaining cucumber slice with the sprig of rosemary to garnish the glass.

Steps:

• Add ice to cocktail glass. In cocktail shaker with ice, shake whiskey, simple syrup and lemon juice until blended. Pour into glass, straining out ice. Add carbonated beverage. Garnish with lemon wedge.

Steps:

• First, pour 50ml of the orange juice into each glass.
• Very slowly top up each glass with 100ml champagne.

Steps:

• Pour Aperol, grapefruit juice and St.-Germain into a cocktail shaker. Shake well.
• Fill a highball glass with ice, and pour in contents of shaker. Top with Champagne and add grapefruit twist.

Steps:

• In a shaker, combine the gin, lime juice, simple syrup, orange liqueur and egg white. Cover and shake vigorously for 10 seconds. Add ice to the shaker, cover again and shake vigorously until chilled and well frothed, about 10 to 15 seconds more. Double-strain into a small Collins or fizz glass without ice and top with soda water. Serve immediately.

Steps:

• Combine tequila, creme de cacao, and lemon juice in a cocktail shaker. Add ice, cover and shake until chilled. Strain into a chilled cocktail glass. Pour framboise on top.
• Garnish with 3 raspberries on a toothpick.

Steps:

• Pour 1 cup ginger beer into a blender; add strawberries and sugar and blend until strawberries are pureed. Pour puree into a pitcher or punch bowl and stir in remaining ginger beer.

Steps:

• In a cocktail shaker, vigorously "dry shake" (in bartender's parlance, shake without ice) the gin, peach nectar, lemon juice, egg white, and simple syrup to emulsify. Add crushed ice and shake athletically for 20 seconds. Strain into a fizz (highball) glass or other decorative glass. Serve immediately.
• If you are concerned about consuming raw egg whites, buy already-pasteurized egg whites at your grocery store.