Best 8 Lemon Ginger And Mint Fizz Recipes

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.

GINGER LEMON FIZZ

Steps:

• Mix together the lemon juice, ginger juice, salt, sugar, mint leaves, and lemon rind.
• Put about 1/4 cup of the crushed ice into a tall glass, add 1/4 of the lemon-ginger mixture, pour the Sprite over it and serve immediately. Enjoy!
• Ginger Juice:.
• Slice 4 or 5 thin rounds of ginger and simmer in 1/4 cup of water in a small pan for about 5-7 minutes to get a nice gingery flavored juice.

GINGER LEMON FIZZ

Steps:

• Place the ginger, sugar and lemon slices in a pan with 150-200ml water. Bring to the boil, then cook until the sugar dissolves. Take off the heat, leave to cool, then press through a sieve.
• To serve, pour into a pitcher and top up with sparkling water and extra lemon slices.

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:

• 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.

LEMON, GINGER AND MINT FIZZ

Steps:

• Place ginger beer, lemonade and bitters in a jug.
• Place lemon, mint and ice in a 2L serving jug. Pour over the ginger-beer mixture to serve.

FRESH MINT AND GINGER LEMONADE

Steps:

• Combine chopped mint, ginger, and honey in medium bowl. Add boiling water. Let steep 30 minutes. Strain into 4-cup glass measuring cup, pressing on solids to extract liquid. Add lemon juice and enough cold water to measure 4 cups total. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Fill glasses with ice cubes. Add lemonade. Garnish with mint leaves and lemon slices and serve.

MOCK MINT JULEP

Steps:

• In a large bowl, combine the water, sugar, lemon juice and mint. Let stand for at least 45 minutes. , Strain and discard mint. Place ice cubes in two 2-qt. pitchers; add half of the lemon mixture and ginger ale to each. Garnish with lemon and mint if desired.