Ginger Spritz Food

GINGER SPRITZ

Steps:

• Place ginger slice against the inside of a rocks glass, fill with ice, and add Lillet and cava. Top off with ginger beer and stir gently to combine.

HIBISCUS-GINGER SPRITZ

Steps:

• Bring ginger, dried hibiscus, honey, cinnamon stick, and 2 cups water to a boil. Reduce heat to medium-low; simmer 5 minutes. Remove from heat and let steep 10 minutes. Strain through a sieve into a heatproof container. Add 2 cups water; refrigerate until cold. Pour halfway up ice-filled glasses; top with seltzer.
• To spike it: Add 1 ounce light rum per serving, before the seltzer.

GINGER PEACH SPRITZER WITH ROSEMARY

Steps:

• To prepare sugar syrup, combine water, sugar and ginger in a small saucepan. Bring to a boil over medium heat, stirring until sugar is dissolved. Reduce heat and simmer, uncovered, stirring occasionally, for 20 minutes. Remove from heat and cool completely. Strain sugar syrup through a sieve into a bowl; discard ginger. Sugar syrup may be prepared and refrigerated for up to 2 days.
• To prepare peach puree, place sugar syrup, peaches, orange juice, Grand Marnier, lemon juice and rosemary in a blender. Blend, using an on/off motion, until peaches are finely chopped. Purée until smooth.
• For each serving, pour 1/4 cup peach purée into a glass. Stir in 3/4 cup ginger ale. Garnish with a rosemary-pierced fruit slice. Serve immediately. Leftover peach purée may be frozen.

POMEGRANATE-GINGER SPRITZER

Steps:

• For the grenadine syrup: In a small saucepan over medium heat, stir together the pomegranate juice and sugar. Bring to a simmer and cook, stirring occasionally, until thick enough to coat the back of a spoon, about 25 minutes. Remove from the heat and stir in the lemon juice. Let cool. (Makes about 3/4 cup; extra syrup can be stored in an airtight jar in the refrigerator for up to 2 weeks.)
• For the spritzer: Add the tequila, orange liqueur, lime juice and 2 tablespoons grenadine syrup in a rocks glass and mix until combined. Fill with crushed ice. Add the ginger ale, drop in a lime slice and serve.

GINGERBREAD SPRITZ

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.

GINGER SPRITZ

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.

GINGER SPRITZ

Steps:

• Fill a tall glass or chalice with a few handfuls of crushed ice, then tip in the sugar syrup. Squeeze the lemon wedge over the glass to express the oils and drop it in. Pour in the golden ale and prosecco, and stir to combine.
• Top up the drink with the ginger beer. Make a small cut in the lemon slice and secure it onto the rim of the glass to garnish.