Lime Fizz Recipes

LIME FIZZ

Lime Fizz image

Make and share this Lime Fizz recipe from Food.com.

Provided by breezermom

Categories Beverages

Time 5m

Yield 1 serving(s)

Number Of Ingredients 5

Ingredients

1 lime wedge
1 ounce lime vodka
1 ounce orange juice
champagne, to top up
lime twist, to garnish

Steps:

Squeeze the lime wedge into a cocktail shaker and add the vodka and orange juice with some ice cubes. Shake very briefly and double strain into a chilled Champagne flute.
Top up with Champagne and decorate with lime twists.

CUCUMBER AND LIME GIN FIZZ

Cucumber and Lime Gin Fizz image

Provided by Anne Burrell

Time 10m

Yield 1 serving

Number Of Ingredients 7

Ingredients

2 slices peeled cucumber, plus 1 unpeeled slice for garnish
6 fresh mint leaves
2 sprigs fresh cilantro
2 teaspoons turbinado sugar
1 ounce fresh lime juice
2 ounces cucumber-infused gin (such as Hendrick's)
3 to 4 ounces club soda

Steps:

Place the peeled cucumber slices, mint, cilantro and sugar in a cocktail shaker and muddle. Add the lime juice and gin. Fill the shaker halfway with ice and shake vigorously for 1 to 2 minutes (this seems like a long time, but it's essential).
Fill a cocktail glass with fresh ice. Strain the drink into the glass, top with the club soda and garnish with a cucumber slice.

BASIL-LIME RUM FIZZ

Basil-Lime Rum Fizz image

Provided by Food Network Kitchen

Categories beverage

Time 1h45m

Yield 1 drink (plus extra basil syrup)

Number Of Ingredients 8

Ingredients

1/2 cup sugar
1 teaspoon black peppercorns
1/2 teaspoon allspice berries
1 cup packed fresh basil, plus 2 leaves
1/2 small lime, cut into wedges, plus 1 wedge for garnish
1 1/2 ounces light rum
1/3 cup chilled nonalcoholic ginger beer
1/2 ounce dark rum

Steps:

Make the basil syrup: Bring 1 cup water, the sugar, peppercorns and allspice berries to a simmer in a medium saucepan over medium heat. Cook, stirring, until the sugar dissolves, then continue to simmer until slightly reduced, 3 to 5 minutes. Remove from the heat and stir in the 1 cup basil. Let cool, then strain into a liquid measuring cup. Refrigerate at least 1 hour. (You should have about 1 cup syrup, enough for 8 cocktails.)
For each drink: Muddle the lime wedges and 2 basil leaves in a shaker with 3/4 ounce of the basil syrup. Add the light rum, fill with ice and shake well. Strain into a tall glass filled with ice and top with the ginger beer. Float the dark rum on top by pouring it over the back of a spoon. Garnish with a lime wedge.

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