SPARKLING SPRITZER BAR
Steps:
- In a small bowl add orange zest and 4 sprigs of mint. In a second bowl add the lime zest and ginger. To a third bowl add 3/4 cup of the raspberries.
- In a pot mix the sugar and 3 cups water. Put over medium heat and bring it to a boil, then evenly divide the sugar syrup among the 3 bowls. Stir each to mix and let cool to room temperature. Pour each mixture into jars or syrup containers and refrigerate until ready to use or up to 2 weeks.
- Set up the Spritzer Bar:
- Set out chilled bottles of sparkling water. Put out plenty champagne flutes or wine glasses. Let people create their own Sparkling Spritzer by mixing about 3 tablespoons of a flavored syrup with some seltzer water and a shot of vodka or Prosecco, if desired. Garnish the drinks with mint sprigs, orange slices or lime slices.
QUICK GRAPE SPRITZER
Provided by Alex Guarnaschelli
Categories beverage
Time 12h10m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Put half of the red grapes and half of the white grapes in the freezer, for garnish. Put the remaining grapes in a large bowl and "smash" them with a whisk (or fingers).
- Add the smashed grape to a large pitcher and pour in the grape juice and honey. Stir in about 16 ounces of vodka. Fill glasses about 1/2 full with the grape juice mixture and top with a splash of seltzer. Drop and few frozen grapes into each glass for a festive garnish that doubles as an ice cube!
SPARKLING BLACK CHERRY GRAPE SPRITZER
Provided by Food Network Kitchen
Categories beverage
Time 20m
Yield 4 servings, 5 1/2 cups
Number Of Ingredients 6
Steps:
- Using a vegetable peeler, peel 6 (3-inch) long strips of lemon zest, taking care to not peel into the white pith. Squeeze 2 tablespoons of juice from the lemon into a small pot. Add the zest strips, sugar and water and bring to a boil over medium heat. Cook, stirring, until the sugar is dissolved. Remove from the heat and cool.
- Strain into a serving pitcher and top with the grape juice and seltzer. Serve over ice with slices of lemon, if desired.
SPARKLING CHERRY JUICE
Provided by Food Network
Time 4h45m
Number Of Ingredients 4
Steps:
- Place the cherries in a saucepan off the stove, pour the sugar over the top and let them sit for 2 hours. Add the water, and stir to mix the cherries, sugar and water together until the sugar dissolves.
- Bring the cherry mixture to a boil, reduce the heat and simmer for 15 minutes. Strain liquid into another pan, pressing cherries with a spoon to extract all the liquid, and discard the cherries. Simmer the liquid over low heat until it is syrupy and coats the back of a spoon. Remove from heat and let cool. Pour syrup in a jar and store in the refrigerator.
- To serve, place 1 to 2 tablespoons of syrup in each glass, fill glasses with chilled sparkling water and stir to mix.
ROSEMARY LEMON SPRITZER
Steps:
- Zest the lemon. Cut 4 slices out of the middle of the lemon and reserve for garnish. Squeeze out the juice and set aside.
- In a small pan over medium-high heat, stir together the sugar with 1/2 cup water until the sugar dissolves. Bring to a boil, remove from the heat, and add the rosemary sprigs and lemon zest. Let cool to room temperature, strain into a clean jar, and refrigerate until ready to use, or up to 2 weeks.
- Fill 4 glasses with ice. Fill each glass three-quarters of the way up with sparkling water. Add splash of lemon juice and 2 tablespoons of the flavored syrup. Top with ouzo or gin, if using. Garnish with a lemon slice and a small sprig of rosemary.
SAKI SPRITZER
Steps:
- In a pitcher combine the sake and ginger ale. Pour into martini glasses and garnish with sugar flowers.
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- To make the cherry syrup, combine the water and sugar together in a 4-quart saucepan and bring to a boil over high heat, stirring occasionally.
- Place the cherries in a sachet and close the top. If you do not have these ready-made sachets (much like coffee bags), you can use cheesecloth. Or omit the bundling step and simply strain the cherries later.
- When the sugar has dissolved, add the cherries and lime juice, reduce the heat to medium-low, and simmer, uncovered, until you have a pale, cherry-infused syrup, about 20 minutes. Set aside to cool.
- Remove the cherry sachet or strain the mixture, squeezing the juices from the sachet into the saucepan or pressing on the solids in the strainer with the back of a spoon. Store the syrup in a glass jar at room temperature or in the refrigerator until ready to use.
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