Bust that flu with this citrus tongue-tingler!
Ginger knows how to kick a flu this winter!
This Dry July, we're bringing you a month of MOCKTAIL MONDAYS.
We love a good mocktail at Canavan HQ - they look great, taste even better and are an ideal thirst quencher for kids, big and small. Plus, there's almost always a way to harden it up with a shot or two, should you want to offer something versatile to your guests.
To kick things off, we're making the most of nature's winter-flu buster - the humble orange... sharpening it up with some homemade ginger syrup, and smartening her off with a cumquat garnish.
We call it the 'Ginger Rogers', 'cos if anyone can bust the flu outta you this winter, Ginger can!
The Ginger Rogers
Ingredients
200mL sparkling water
juice of 1/2 an orange (or blood orange)
3-4 dashes Angostura or orange bitters
1-2 Tblsp ginger syrup (recipe follows)
Method
Fill a tall glass with the sparkling water
Add remaining ingredients and stir gently
Fill glass with ice
Garnish with a twist of orange peel (or a thinly sliced cumquat!) and serve immediately
Harden it up!
Just mix together all of the ingredients except the sparkling water, add a shot of rye whiskey or bourbon, then top with sparkling water to taste
Ginger Syrup
This makes about 2 cups - which you can store in the fridge and add to your flu-tea!
Ingredients
1 cup water
1 cup sugar (can be brown, white, etc – we like the way it tastes with raw/turbinado sugar)
3 inch piece of ginger, peeled and roughly chopped
Method
Put water and sugar in a pot and bring to a boil. Lower heat and cook just until sugar melts
Add ginger pieces and let sit at least 4 hours
Remove ginger pieces and decant into a jar for storing
Cover and store in fridge. It will last a few months, at least
Photo and recipe credit: Off the meat hook