Flemings Easter Sunday Blood Orange Fizz Food

FLEMING'S EASTER SUNDAY BLOOD ORANGE FIZZ

Steps:

• Combine liqueur, vodka, syrup and lemon sour in a cocktail shaker over ice. Shake and pour with ice into a bucket glass and top with 1 oz. of club soda. Garnish with a fresh blood orange wheel.

FLEMING FIZZ

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.

EASY ORANGE FIZZ

Steps:

• Thoroughly drain maraschino cherries. Arrange mint leaves and cherries in compartments of ice cube trays; fill with water and freeze until firm to form decorative ice cubes.
• Prepare orange juice concentrate according to label directions, except substitute club soda or tonic water for the water.
• Pour into glasses over decorative ice cubes. Serve at once.

BLOOD ORANGE & STAR ANISE FIZZ

Steps:

• Soak the blood oranges (skin on) in 100ml Grand Marnier for 3 hrs.
• Heat oven to 200C/180C fan/gas 6 and tip the oranges, along with the soaking liquid, into a small roasting tin or ovenproof dish. Roast in the oven with the star anise for 30-40 mins or until the orange skins start to caramelise. Remove the skins and star anise, and purée the pulp in a food processor until smooth. Strain through a fine mesh sieve and chill until needed.
• Mix 25ml of the purée with 1 tsp each of tequila and Grand Marnier per cocktail, and top with Prosecco or champagne to serve.

ORANGE SUNRISE FIZZ

Steps:

• pour orange juice into a bowl that can hold at least one cup.
• next pour Sprite (or ginger ale) in with it.
• mix together well and, if it needs more of one ingredient or other, add some. Then mix together.

FRESH FRUIT ORANGE FIZZ

Steps:

• In a large bowl, gently mix all fruit and orange juice concentrate.
• Stir in carbonated beverage.
• Serve in small dessert bowls.