Best Cucumber And Ginger Fizz Recipes

CUCUMBER AND GINGER MIGNONETTE

Steps:

• Finely mince the pickled ginger and add it to the vinegar along with any juice.
• Peel the cucumbers and slice them lengthwise into quarters. Remove the seeds.
• Using a cheese grater over a plate, grate the cucumber quarters into fine mince, being sure to save the juice. Add the grated cucumber and juice to the vinegar mixture.
• Chill and serve ice cold with your favorite oysters.

GINGER AND CUCUMBER JUICE

Steps:

• In a blender or food processor, blend together the ginger, cucumber and 1/2 cup cold water. Strain and press the puree through a mesh sieve.
• Serve over ice and garnish with a lemon and cucumber wheel.
• Optional serving: Fill glasses with ice and one-half to two-thirds full with the blended juice. Top with lemonade and/or vodka.

CUCUMBER-GINGER FIZZES

Steps:

• Put vodka and the chopped cucumber into a nonreactive container. Refrigerate 1 hour. Strain; discard cucumber. Refrigerate until ready to use, up to 2 days.
• Using a vegetable peeler, shave the remaining cucumber lengthwise into wide strips; discard seeds.
• Fill 8 glasses with ice. Add 3 cucumber strips and 3 tablespoons infused vodka to each glass. Squeeze a lime wedge into each, and drop into drink. Top with sparkling water, and stir in 1 to 2 tablespoons of the ginger syrup. Serve immediately.

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.

BLACKBERRY, CUCUMBER, GINGER SPRITZER

Steps:

• For the sipping vinegar: Mash the blackberries and sugar together in a bowl, cover and refrigerate for 2 days, stirring occasionally. Add the vinegar to the macerated blackberries and refrigerate for another day. Press the mixture through a fine mesh strainer, discarding the solids. Transfer your sipping vinegar to a container.
• For the herbal tea: Combine the ginger and 2 1/2 cups water in a small saucepan. Bring to a boil and simmer for 10 minutes. Add the tea bags and turn off the heat. Let the mixture steep for 5 minutes, then strain and cool.
• For the spritzer: Fill a cocktail shaker with ice. Add 2 ounces blackberry sipping vinegar, 2 ounces cooled herbal tea, 1/2 ounce lemon juice and 1/2 ounce elderflower syrup. Shake vigorously and pour over a glass filled with ice. Top off with some seltzer and garnish with 3 cucumber slices, 1 ginger coin and a mint sprig. Repeat.

CUCUMBER AND LIME GIN FIZZ

Steps:

• Place the peeled cucumber slices, mint, cilantro and sugar in a cocktail shaker and muddle. Add the lime juice and gin. Fill the shaker halfway with ice and shake vigorously for 1 to 2 minutes (this seems like a long time, but it's essential).
• Fill a cocktail glass with fresh ice. Strain the drink into the glass, top with the club soda and garnish with a cucumber slice.