Cucumber and Ginger Fizz

I think this Cucumber and Ginger Fizz is the perfect drink to welcome Spring. The sun is definitely setting later and this refreshing drink is a gentle forecast to those long summer nights just around the corner.

Cucumber and Ginger Fizz

The recipe calls for a ginger cordial and I used a local cordial made in Wellington by Louise Steenkamp of Wild at Heart Cocktails. I had the pleasure of meeting Louise last year when I did an article for the first issue of Market Day – a journal published by Russel Wasserfall Food documenting a few of the vendors and their offerings at the Neighbourgoods Market on  a Saturday.

I got to spend a wonderful day with Louise and her team, chatting about where it all began, watching them harvest fragrant rose geranium for one of the cordials and seeing the process right to end with bottles filled with sweet hand made cordials of Buchu, Lemon, Rose Geranium and Ginger. I remember how excited I was to get back to Cape Town – with a car filled with the aromatic scents of rose geranium and buchu – to create a few recipes for the journal using the cordials.

Cucumber and Ginger Fizz

The fizz is wonderfully refreshing as is but you could easily add a tot of vodka or gin to the mix for an adult cocktail. Don’t throw away the drained cucumber that you’re left with after collecting the liquid. Make a quick tzatziki and serve it on toasted bruschetta with the drinks.

You will find Louise at the Oranjezicht City Farm every Saturday – do have a taste of her incredible cordials and make sure to stock up for summer.

Cucumber and Ginger Fizz

Ingredients

  • Per serving:
  • 2 tbs cucumber juice
  • 1 tbs Wild at Heart Ginger Cordial
  • Ice cubes
  • Sparkling water
  • A wedge of lime
  • Cucumber slices or ribbons

Instructions

  1. Place the cucumber juice and ginger cordial in a cocktail shaker with a few ice cubes.
  2. Give it a good shake and pour into a tumbler.
  3. Top with sparking water, add a squeeze of lime juice and garnish with the cucumber slices or ribbons.
  4. Serve immediately
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* This recipe first appeared in Market Day Issue 1 and is available at selected retailers.

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