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| Cointreau Ginger Fizz: light, long, lovely and mildly alcoholic |
Regular readers will know the Blogger is not a great drinker, though alcohol is occasionally found in some recipes.
Even so, sweet alcoholic drinks have always been easier to get down than wines, hence a cautious appreciation of Sangria and this week's refresher.
The Cointreau Ginger Fizz was inspired by Clement Robert of the Guardian's cocktails column. 67 had a bottle of cointreau and of brandy to put to good use; the result was a lovely treat.
And while Robert added champagne for fizz to his concoction, 67 used fizzy mineral water. Prosecco would be a good compromise.
Cost: depending on what's in your bar, can be very little
Serves: 1
Ingred: (whether teaspoons or tablespoons is up to you)
1 part cointreau
1 part brandy
1 part ginger syrup from a jar of ginger in syrup
1-2 tsp grated fresh ginger root
juice and zest of one orange
small handful ice cubes
fizzy mineral water, prosecco or champagne
Method:
- Pour liquid ingred in a container with tight fitting lid; add ice; shake several times
- Top up with water, prosecco or champagne
Tip:
- Try replacing brandy with vodka and replace orange with a handful of raspberries, some crushed OR fresh cherries, pitted and partly crushed
- if extra sweetener is required, add 1-2 tsp icing sugar
- for a no-alcohol fizz, replace brandy & cointreau with concentrated orange juice and grape juice
More drinks on Nav Bar Recipes I
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This recipe has been developed by B Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.
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