GRAPE JUICE-GINGER ALE SPRITZER
Steps:
- Combine the grape juice and ginger ale in a pitcher and mix with a wooden spoon. Add the red grape "ice cubes" to serve.
GINGER-CHERRY LIMEADE SPRITZER
Provided by Ree Drummond : Food Network
Categories beverage
Time 5m
Yield 1 drink
Number Of Ingredients 4
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.
GINGER RED-WINE SPRITZER
To get the party started, stir or shake up a round of these festive drinks.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes Cocktail Recipes
Number Of Ingredients 5
Steps:
- Fill four glasses with ice; add 1/3 cup Pinot Noir and 1/3 cup ginger ale to each glass. Add 1 1/2 teaspoons cherry-flavored liqueur to each glass. Stir to combine and serve with rosemary sprigs, if desired.
Nutrition Facts : Calories 113 g
PLUM WINE SPRITZER
I love Japanese plum wine, and this is the perfect cocktail to balance out the sometimes overpowering sweetness of the plum wine!
Provided by CycloneMommy
Categories Beverages
Time 5m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Line up 12 white wine glasses, fill with ice.
- In each glass, pour 1/4 cup Japanese plum wine, 1/4 cup sparkling water, and 1 T. lime juice.
- Garnish with lime slices, serve.
Nutrition Facts : Calories 3.8, Sodium 0.4, Carbohydrate 1.3, Fiber 0.1, Sugar 0.3, Protein 0.1
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-ORANGE SPRITZER
Provided by Food Network Kitchen
Categories beverage
Time 45m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Combine the ginger with the sugar and 1/2 cup water in a small saucepan, bring to a boil, and then reduce the heat and simmer for 10 minutes. Allow the mixture to cool, then strain, reserving the sliced ginger.
- Put 2 tablespoons each of the ginger syrup in 4 tall glasses, add a mint sprig to each and a couple slices of ginger; slightly muddle or crush. Fill the glasses 3/4 of the way with ice cubes. Add 1/2 cup of orange juice and 1 tablespoon of lime juice to each glass and stir. Top off each glass with 1/2 cup seltzer and stir well. Serve.
GINGERED SAKE SPRITZERS
(RICE WINE AND GINGER ALE COCKTAILS)
Yield Makes about 6 drinks.
Number Of Ingredients 4
Steps:
- In a pitcher combine the saké, the ginger ale, and the bitters and add the lime slices. Serve the drink in tall glasses filled with ice.
SAKI SPRITZER
Steps:
- In a pitcher combine the sake and ginger ale. Pour into martini glasses and garnish with sugar flowers.
GINGER-SAKE MARINADE
Steps:
- Make ginger juice by grating the ginger and squeezing the gratings in a cloth to extract the juice. There should be about one tablespoon.
- Mix ginger juice and all other ingredients in a bowl.
Nutrition Facts : @context http, Calories 79, UnsaturatedFat 0 grams, Carbohydrate 5 grams, Fat 0 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 769 milligrams, Sugar 0 grams
GINGER TEA SPRITZER
This cool, refreshing drink tastes wonderful, and can also help combat nausea.
Yield makes 1 cup of syrup
Number Of Ingredients 5
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.
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