Ginger Fizz Recipes

Steps:

• Combine ginger and sugar with 4 cups water, or enough to cover, in a medium saucepan. Place over medium-high heat until mixture comes to a boil. Reduce to a simmer; stir until sugar dissolves completely. Continue to simmer about 20 minutes. Remove from heat; let cool to room temperature, at least 2 hours. Strain out the ginger, and discard.
• Combine the ginger syrup, lime juice, and seltzer in a pitcher. Pour into ice-filled glasses, and serve immediately.

Steps:

• In a small saucepan, bring the first six ingredients to a boil. Reduce heat; simmer 10 minutes. Refrigerate until cold. Strain syrup, discarding ginger and peppercorns., Using water, moisten rims of eight cocktail glasses. Sprinkle coarse sugar on a plate; hold each glass upside down and dip rims into sugar. Discard remaining sugar on plate., In a pitcher, combine grapefruit juice and syrup. Pour 1/2 cup into prepared glasses over ice; top with 1/2 cup sparkling water.

Steps:

• Bring blueberries, water, sugar, and ginger to a boil in a saucepan over medium-high heat. Reduce heat to a simmer and cook for 5 minutes, crushing the blueberries occasionally with a masher. Remove from heat and let cool, about 10 minutes. Pass the mixture through a food mill or fine mesh sieve to remove the skins of the blueberries. Set aside 1/4 cup syrup and store the remainder in the refrigerator for up to 1 week.
• Place crushed ice in a glass. Add reserved blueberry-ginger syrup and orange juice. Top off with club soda and stir to combine. Garnish with orange slice.

Steps:

• For the ginger-honey syrup:
• Combine ginger and ½ cup water in a blender and blend until smooth, about 1 minute. Strain through a fine-mesh strainer into a liquid measuring cup, pressing on solids to extract juice. Pour ½ cup of the ginger juice into a large resealable jar and stir in honey. (If you'd like to tone down the ginger a bit, add additional ¼ cup honey and ¼ cup water.) Seal jar tightly and shake until honey is completely dissolved (or rinse out blender and blend ginger juice and honey together to mix.) Makes enough for 10 cocktails. Syrup will keep 2 weeks in the refrigerator; shake well before using.
• For the cocktail:
• Combine blended Scotch, lemon juice, and Ginger-Honey Syrup in a cocktail shaker. Fill with ice and shake until well chilled. Add sparkling wine to a flute glass, then strain cocktail into glass. Gently float smoky Scotch on top of drink. Garnish with lemon twist and candied ginger.

Steps:

• Heat the sugar and 1 cup water in a small pot until the sugar has dissolved and the liquid just comes to a boil. Turn off the heat and add the ginger. Let cool, then strain the syrup into a large mason jar and discard the ginger. Add the lemon juice to the syrup and refrigerate until ready to use.
• Fill 4 large glasses with ice, pour 1/4 cup of the syrup into each glass and top up with some club soda. Add a slice of lemon to each glass and serve.

Steps:

• In a shaker, combine the cucumber slices, mint leaves and ginger. Muddle the ingredients until they begin to soften. Add enough ice to fill up half of the shaker. Add the cucumber juice and lime juice and shake until the ingredients are combined.
• Transfer immediately to a tall glass and top with the ginger beer. Serve.

Steps:

• Put the rhubarb, the rhubarb syrup, sugar, stem ginger and 1 tbsp water in a small pan and bring to a gentle simmer, breaking up the rhubarb with a back of a spoon. Remove from the heat and leave to infuse for 1 hr. Strain into a jug, pressing the rhubarb through to release all the juice. Discard the solids and leave to cool completely. Will keep, chilled, for up to two days.
• Put 1 tbsp of the prepared rhubarb ginger syrup into the bottom of four champagne flutes. Divide the lime juice between the glasses, about 1 tsp each. Add the non alcoholic rhubarb & ginger flavour gin to each glass and stir with a bar spoon or teaspoon. Top the flutes up with the chilled nosecco and put a piece of crystallised ginger onto the side of each glass to serve.

Steps:

• Bring ginger, sugar, and 1/2 cup water to a boil, stirring. Reduce heat; stir until sugar has dissolved. Let cool. Put apricot nectar into a large container; stir in ginger mixture. Refrigerate 2 to 4 hours. Strain; pour into an airtight bottle.

Steps:

• Place the ginger, sugar and lemon slices in a pan with 150-200ml water. Bring to the boil, then cook until the sugar dissolves. Take off the heat, leave to cool, then press through a sieve.
• To serve, pour into a pitcher and top up with sparkling water and extra lemon slices.