Best Ginger Fizz Recipes

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.

GINGER LIME FIZZ

Steps:

• Combine ginger and sugar with 4 cups water, or enough to cover, in a medium saucepan. Place over medium-high heat until mixture comes to a boil. Reduce to a simmer; stir until sugar dissolves completely. Continue to simmer about 20 minutes. Remove from heat; let cool to room temperature, at least 2 hours. Strain out the ginger, and discard.
• Combine the ginger syrup, lime juice, and seltzer in a pitcher. Pour into ice-filled glasses, and serve immediately.

GINGER SIMPLE SYRUP FOR GINGER LIME FIZZ COCKTAIL

Steps:

• In a small saucepan, bring ginger, sugar, and 1 1/2 cups water to a boil over medium heat. Cook 2 minutes. Strain the mixture through a sieve, discarding ginger. Store in an airtight container in the refrigerator up to 1 week.

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.

GINGER-GRAPEFRUIT FIZZ

Steps:

• In a small saucepan, bring the first six ingredients to a boil. Reduce heat; simmer 10 minutes. Refrigerate until cold. Strain syrup, discarding ginger and peppercorns., Using water, moisten rims of eight cocktail glasses. Sprinkle coarse sugar on a plate; hold each glass upside down and dip rims into sugar. Discard remaining sugar on plate., In a pitcher, combine grapefruit juice and syrup. Pour 1/2 cup into prepared glasses over ice; top with 1/2 cup sparkling water.

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.

RHUBARB & GINGER NO-GIN FIZZ

Steps:

• Put the rhubarb, the rhubarb syrup, sugar, stem ginger and 1 tbsp water in a small pan and bring to a gentle simmer, breaking up the rhubarb with a back of a spoon. Remove from the heat and leave to infuse for 1 hr. Strain into a jug, pressing the rhubarb through to release all the juice. Discard the solids and leave to cool completely. Will keep, chilled, for up to two days.
• Put 1 tbsp of the prepared rhubarb ginger syrup into the bottom of four champagne flutes. Divide the lime juice between the glasses, about 1 tsp each. Add the non alcoholic rhubarb & ginger flavour gin to each glass and stir with a bar spoon or teaspoon. Top the flutes up with the chilled nosecco and put a piece of crystallised ginger onto the side of each glass to serve.

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.

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.

GINGER LIME FIZZ COCKTAIL

Steps:

• In a large pitcher, combine simple syrup, lime juice, and rum. Carefully add club soda. Stir to combine.
• Thread a ginger slice onto the end of a 6-inch bamboo skewer; set ginger swizzle sticks aside. Fill glasses with ice. Add ginger lime fizz. Garnish with lime slices and swizzle sticks, and serve immediately.

APRICOT-GINGER FIZZ MIXER

Steps:

• Bring ginger, sugar, and 1/2 cup water to a boil, stirring. Reduce heat; stir until sugar has dissolved. Let cool. Put apricot nectar into a large container; stir in ginger mixture. Refrigerate 2 to 4 hours. Strain; pour into an airtight bottle.

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.

RED WINE AND GINGER BEER FIZZ

Steps:

• Cut six slices off the orange and stack into two tall tumblers with plenty of ice.
• Pour over the red wine then top up with the ginger beer and serve immediately.

GINGER GRAPEFRUIT FIZZ

Steps:

• Fill glass with ice.
• Add vodka, ginger liqueur, grapefruit juice and lime juice; stir.
• Top with ginger beer. Garnish with grapefruit wedge.

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.

GINGER BEER FIZZ

Steps:

• Fill a tall glass with ice cubes.
• Add the beer, ginger beer and ginger.
• Stir well.

GINGER APPLE FIZZ

Steps:

• In a pitcher, combine apple juice concentrate and ginger. slowly stir in soda. Serve in chilled glasses over ice.

APRICOT GINGER FIZZ MIXER

Steps:

• Bring ginger, sugar, and 1/2 c water to a boil, stirring. Reduce heat; stir until sugar has dissolved. Let cool. Put apricot nectar into a large container; stir in ginger mixture. Refrigerate 2-4 hours. Strain; pour into an airtight bottle. Mixer can be refrigerated for up to 1 week.

GINGER APPLE FIZZ

Steps:

• Combine apple juice concentrate and ginger in a pitcher. Slowly stir in the club soda.
• Serve over ice.
• Yield: 2 servings.