Gin Refresher Food

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GIN REFRESHER



Gin Refresher image

The gin lover's sangria. A deconstructed Pimm's if you will. Subtly sweet and fruity, and oh so refreshing! Garnish with cucumber lime and mint.

Provided by Devan MT

Categories     Drinks Recipes     Cocktail Recipes     Gin Drinks Recipes

Time 5m

Yield 1

Number Of Ingredients 9

4 thin slices cucumber
1 sprig fresh mint
½ teaspoon white sugar
3 dashes orange bitters
½ cup frozen tropical fruit medley
2 fluid ounces London dry gin
½ lime, juiced
½ fluid ounce red wine
1 splash club soda, or as needed

Steps:

  • Combine cucumber, mint, sugar, and orange bitters in a highball glass; muddle until fragrant. Fill glass with frozen fruit and top with gin, lime juice, and red wine. Top with club soda and stir.

Nutrition Facts : Calories 245.1 calories, Carbohydrate 22 g, Fat 0.2 g, Fiber 1.8 g, Protein 1.7 g, Sodium 6.5 mg, Sugar 1.7 g

THE BEST GIN AND TONIC



The Best Gin and Tonic image

The best gin and tonic is all in the technique, because the most important ingredient in a G&T is not really the gin, or even the tonic. It's carbonation.

Provided by Maggie Hoffman

Time 3m

Yield Makes 1

Number Of Ingredients 3

1 approximately 7-oz. bottle tonic water (such as Fever Tree or Q), chilled
2 oz. gin, preferably chilled
Grapefruit slice, lime wedge, cucumber slice, or fresh herbs (for serving; optional)

Steps:

  • Fill a highball or Collins glass about two-thirds full with ice, then add about 2 oz. tonic, followed by 2 oz. gin and the remaining tonic. Garnish with a grapefruit slice, lime wedge, cucumber slice, or fresh herbs if desired.

GINGER AND TAMARIND REFRESHER



Ginger and Tamarind Refresher image

While it is not uncommon to find ginger blended into limeades, lemonades, and fresh sugarcane juice in India, it also pairs nicely with tamarind. Serve cold and give it a good stir before drinking. This recipe is made with tamarind pulp, which contains large seeds that you will need to remove. Avoid the temptation to use concentrates. They're more convenient because they don't have seeds, but they don't taste nearly as fresh.

Provided by Nik Sharma

Categories     Drink     Non-Alcoholic     Ginger     Tamarind     Summer     Kid-Friendly     Vegetarian     Vegan     Soy Free     Peanut Free     Tree Nut Free     Dairy Free     Wheat/Gluten-Free

Yield Makes 8 servings

Number Of Ingredients 5

2½ cups (600 ml) water
2½ oz (70 g) sour tamarind pulp or paste
8 oz (225 g) fresh ginger, preferably young
1 cup (200 g) sugar
One 1 L bottle chilled club soda or 4 cups (960 ml) chilled water

Steps:

  • Bring 1½ cups (360 ml) of the water to a boil. Put the tamarind pulp in a heat-proof nonreactive bowl, and cover with the boiling water. Cover and let sit for about 1 hour, until the pulp has become soft and mushy. Using a small potato masher or clean hands, massage and squeeze the block to soften the pulp. Strain through a fine-mesh strainer suspended over a medium bowl, pressing the pulp through the strainer with a large spoon. Discard the seeds and other solids left behind. Refrigerate the tamarind extract in an airtight container in the refrigerator until ready to use, for up to 4 days.
  • Rinse the ginger and gently scrub to remove any traces of dirt. If the ginger is young, with a thin skin, leave the skin on. Otherwise, peel. Cut into thin slices. In a medium saucepan, combine the ginger, sugar, and remaining 1 cup (240 ml) water. Bring to a boil over medium-high heat and immediately remove the saucepan from the heat. Cover and steep for 10 minutes. Strain the ginger simple syrup through a fine-mesh strainer and discard the ginger.
  • In a large pitcher, mix the tamarind extract and the ginger simple syrup together. Fill eight tall glasses with ice. Pour 4 oz (120 ml) of the tamarind-ginger syrup into each glass, top with 4 oz (120 ml) of the club soda or chilled water, and stir. Store any remaining tamarind-ginger syrup in an airtight container in the refrigerator for up to 1 week.
  • The Approach
  • This rejuvenating drink combines the mild heat of young ginger and the sourness of tamarind. It's wonderful during the warmer months. Young ginger requires no peeling before use because its outer skin is so thin. I recommend using South Asian tamarind, which is a lot more sour than the Mexican variety. Look for it in Asian and Indian markets.

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