TENDING the TABLE

Ginger Apple Spritzer

We moved our bedroom upstairs this week and the process got me all excited about redecorating. As a result I’ve been spending way to much time on Pinterest and way too much money. I also decided to re-paint the living room which means that I’ve spent the last few days covered in paint, breathing in fumes. My arms are sore and the dogs are really hyper as a result of being locked in the bedroom all day. I had to lock them up because Roux is an idiot and likes to lean on things…even freshly painted walls. Anyways, enough about my house projects. Let’s talk mocktails.

I’m not a drinker…except for champagne. And only really good champagne. I know… I’m a snob. With the holidays approaching, I decided to develop some mocktail recipes so I won’t feel left out when everyone else is sipping fun drinks with garnishes. So, I’ve got two recipes for you today. One is for a Ginger Apple Spritzer which is simple but full of rich spices. The ginger is warming and the cardamom bitters are aromatic. If you like you could add some bourbon to this one. The other recipe is for a Ginger Pear Fizz. I pureed the pear with ginger lemonade for an intense pear flavor and topped it with kombucha and rosemary. These mocktails will make you feel fancy and they’re both great for your digestion too so you’ll feel great even after the party is over.

 

Ginger Apple Spritzer

Makes 2

INGREDIENTS

6 ounces apple cider

1 teaspoon ginger juice (see note)

2 dashes cardamom bitters

4 ounces ginger beer (my favorites are this one and this one)

apple slices

PROCEDURE

Combine the cider, ginger juice, and bitters in a cocktail shaker or jar. Stir to combine. Fill two glasses with ice. Divide the juice evenly between the two glasses. Top with the ginger beer. Garnish with apple slices.

Ginger Pear Fizz

Makes 2

INGREDIENTS

juice from 2 lemons

1/2 cup water

1 teaspoon ginger juice (see note)

3 teaspoons honey

1 Bartlett pear

1/2 cup plain kombucha

rosemary sprigs

PROCEDURE

Combine the lemon juice, water, ginger juice and honey in a cocktail shaker or jar with a lid. Shake vigorously until the honey has dissolved. Quarter and core the pear and place it in a blender with the lemonade. Blend on high until well pureed. Strain through a fine mesh sieve. Fill two glasses with ice. Divide the juice evenly between the two glasses and top with the kombucha. Garnish with a sprig of rosemary.

*To make the ginger juice, run fresh ginger through your juicer or finely grate it and squeeze it through your hands into a bowl, discarding the pulp.