Ginger Spritz — cocktail & mocktail

Ingredients

• 2 tl gemberpoeder
• 100 ml water
• 3 el rietsuiker of honing
• 1 geperste citroen
• 4 ijsblokjes per glas
• 100 ml prosecco of droge mousserende wijn
• 100 ml spuitwater of ginger ale zonder suiker
• 4 takjes verse munt of schijfjes citroen
• 1 snuifje kurkuma gemalen

Cook Time

1. 1
   Making ginger syrup: Bring 100 ml water to a boil in a small saucepan. Add 2 teaspoons of organic ginger powder and 3 tablespoons of cane sugar or honey and stir until the sugar is completely dissolved. Let simmer gently for 3 minutes: the simmering extracts the shogaols from the ginger powder, which are responsible for the typical sharp heat. Remove from heat and let cool completely. Strain through a fine sieve or coffee filter.
2. 2
   Adding lemon juice: Add lemon juice to the cooled ginger syrup and stir well. The lemon juice balances the sweetness and enhances the fresh, citrusy tone of the ginger powder. Optionally add 1 pinch of organic turmeric (optional, for color) for a warm golden color.
3. 3
   Preparing glasses: Divide 4 ice cubes per glass between two champagne glasses or coupe glasses. Pour half of the ginger syrup over the ice in each glass: always start with the syrup before topping up, so the flavors mix well.
4. 4
   Cocktail: topping with prosecco: Pour 100 ml prosecco or dry sparkling wine (cocktail) slowly and at an angle along the rim of the glass: this way you preserve the bubbles and the prosecco mixes gradually with the ginger syrup. Do not stir.
5. 5
   Mocktail: topping with sparkling water: Pour 100 ml sparkling water or sugar-free ginger ale (mocktail) slowly along the rim of the second glass. Same technique as the cocktail: tilted glass, no stirring. The bubbles will do the mixing on their own.
6. 6
   Garnish and serve: Garnish both glasses with 4 sprigs of fresh mint or lemon slices, for garnish. Serve immediately: the bubbles are best at the moment of pouring. Cheers.