Gingered Sake Spritzers Recipes

Steps:

• Fill a Collins glass with ice, pour in the limeade and cherry juice and top with the ginger beer. Garnish with the maraschino cherries and a lime wedge.

Steps:

• Place ginger and lime slices in a pitcher; stir in pomegranate and orange juices. Refrigerate overnight. , Just before serving, strain and discard ginger and lime. Stir club soda into juice mixture. Garnish as desired.

Steps:

• For the ginger vodka: Place the ginger in an airtight container. Add a few ounces of the vodka and muddle for several minutes. Add the rest of the vodka, cover and let sit for at least 24 hours, muddling the ginger again every few hours. (Makes 18 ounces.)
• For the ginger simple syrup: Heat the sugar and water in a small, heavy-bottomed saucepan over medium heat. When the sugar is completely dissolved, about 5 minutes, stir in the ginger and remove from heat. Let the ginger steep until the syrup is completely cool. Remove the ginger and transfer the syrup to an airtight container. Refrigerate until ready to use. (Makes about 12 ounces.)
• For the ginger spritz: Pour 4 ounces ginger vodka, 2 ounces ginger simple syrup and the lime juice into a cocktail shaker. Add ice, cover, and shake until fully chilled.
• Strain into two glasses and top each with 2 ounces club soda. Garnish with the candied ginger skewers.

Steps:

• Muddle the ginger and simple syrup in a cocktail shaker. Add the vodka, sake, and crushed ice, to taste, and shake to combine. Strain into a chilled martini glass and serve.

Steps:

• In a pitcher combine the sake and ginger ale. Pour into martini glasses and garnish with sugar flowers.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg, molasses and vanilla. Combine the flour, baking soda, ginger, cinnamon, cloves and salt; gradually add to creamed mixture and mix well. , Using a cookie press fitted with the disk of your choice, press dough 1 in. apart onto ungreased baking sheets. Sprinkle with colored sugar or jimmies. , Bake at 400° until set (do not brown), 6-8 minutes. Remove to wire racks. Store in an airtight container.

Steps:

• Put the tea bags in a small saucepan, pour the boiling water over them, and steep for 15 minutes.
• Put the saucepan over medium heat and cook until the tea is reduced by half. Stir in the honey and lemon juice, then let cool to room temperature. To serve, put 2 tablespoons of the ginger syrup in a glass and add sparkling water.
• For a change, try making this recipe with both chamomile and ginger tea bags, or a chamomile ginger blend, if you can find that.
• Store the syrup, covered, in the refrigerator for 5 days.
• (per serving)
• Calories: 0
• Total Fat: 0g (0g saturated, 0g monounsaturated)
• Carbohydrates: 0g
• Protein: 0g
• Fiber: 0g
• Sodium: 0mg
• A staple of folk medicine in countries around the world, ginger also has some solid science behind it. It's long been studied for its antinausea properties. A study in the British Journal of Anaesthesia suggested that ginger is helpful in controlling nausea in a variety of situations, including stomach distress induced by chemotherapy. The American Cancer Society notes that, in addition to helping with nausea and motion sickness, ginger might slow tumor growth.