Cucumber Ginger Fizz Recipe 445

GINGER LEMONADE FIZZ

Steps:

• Heat the sugar and 1 cup water in a small pot until the sugar has dissolved and the liquid just comes to a boil. Turn off the heat and add the ginger. Let cool, then strain the syrup into a large mason jar and discard the ginger. Add the lemon juice to the syrup and refrigerate until ready to use.
• Fill 4 large glasses with ice, pour 1/4 cup of the syrup into each glass and top up with some club soda. Add a slice of lemon to each glass and serve.

CUCUMBER AND GINGER FIZZ

Steps:

• Place the cucumber juice and ginger cordial in a cocktail shaker with a few ice cubes.
• Give it a good shake and pour into a tumbler.
• Top with sparking water, add a squeeze of lime juice and garnish with the cucumber slices or ribbons.
• Serve immediately

GINGER FIZZ

Steps:

• For ginger syrup:
• Bring one 3" piece ginger, peeled, thinly sliced, 1/2 cup raw or granulated sugar, and 1/2 cup water to a boil in a small saucepan; reduce heat and simmer 5 minutes. Let cool. Strain syrup through a fine-mesh sieve into a small jar or bowl; discard ginger.
• DO AHEAD: Syrup can be made 1 week ahead. Cover and chill.
• For cocktails:
• Pour 1/4 ounces ginger syrup in each coupe glass. Dividing evenly, top off with two 750-milliliter bottles chilled Prosecco (about 5 ounces per glass) and garnish each with a thin clementine or orange slice.

CUCUMBER-GINGER FIZZES

Steps:

• Put vodka and chopped cucumber in a nonreactive container. Refrigerate 1 hour. Strain; discard cucumber. Refrigerate, covered, until ready to use, up to 2 days.
• Using a vegetable peeler, shave the remaining cucumber lengthwise into wide strips; discard seeds.
• Fill eight tumblers with ice. Add 3 cucumber strips and 3 tablespoons infused vodka to each glass. Squeeze, then drop, a lime wedge into each. Top with sparkling water; stir in 1 to 2 tablespoons syrup.

CUCUMBER GINGER FIZZ RECIPE - (4.4/5)

Steps:

• In a tall glass, squeeze a wedge of lime, and then muddle with a few slices of cucumber. Then, combine 2 to 3 ounces vodka with ginger ale (and club soda if you prefer your drinks on the drier side), and stir with ice.

CUCUMBER AND GINGER FIZZ

Steps:

• In a shaker, combine the cucumber slices, mint leaves and ginger. Muddle the ingredients until they begin to soften. Add enough ice to fill up half of the shaker. Add the cucumber juice and lime juice and shake until the ingredients are combined.
• Transfer immediately to a tall glass and top with the ginger beer. Serve.

BLUEBERRY-GINGER FIZZ

Steps:

• Bring blueberries, water, sugar, and ginger to a boil in a saucepan over medium-high heat. Reduce heat to a simmer and cook for 5 minutes, crushing the blueberries occasionally with a masher. Remove from heat and let cool, about 10 minutes. Pass the mixture through a food mill or fine mesh sieve to remove the skins of the blueberries. Set aside 1/4 cup syrup and store the remainder in the refrigerator for up to 1 week.
• Place crushed ice in a glass. Add reserved blueberry-ginger syrup and orange juice. Top off with club soda and stir to combine. Garnish with orange slice.

CUCUMBER SOUTHSIDE FIZZ

Steps:

• In a cocktail shaker filled with ice, add gin, simple syrup, and lemon juice. Shake well and pour into a rocks glass. Top with club soda and bitters, garnish with cucumber slice.