New recipes

Green Tea and Ginger Beer Float

Green Tea and Ginger Beer Float


Makes 1 Servings

Chill glasses in the freezer for 5–10 minutes to keep the ice cream from melting into the ginger beer too quickly.

June 2015

Ingredients

  • 3 scoops green tea ice cream

  • Ginger beer

  • 1 ounce Irish whiskey (optional)

  • Mint sprig (for serving)

Recipe Preparation

Instructions

  • Place ice cream in a chilled tall glass. Top with ginger beer and whiskey, if desired, and garnish with mint.

Recipe by Claire Saffitz

,

Photos by Ted Cavanaugh

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Fizzy Drinks

An offshoot of Artisanal Soda Makers, this mod focuses on specialty pop drinks. Based on RL sodas, this mod introduces four new foraging items, two new trees, five new crops and over sixty new products for your crafting experiences.

Nexus requirements

Mod name Notes
Artisanal Soda Makers Needed to make the specialty pop drinks as well as Fresh Water for Seed Maker.
Champagne Wishes New optional dependency - Champagne Soda recipe will only appear if you have this mod.
Content Patcher Nothing will show up without this!
Expanded Preconditions Utility Required for Json Assets and STF.
Farm Type Manager (FTM) Required for the forageables. Also configurable and allows compatibility for other mods that uses FTM.
Joja Cola Restock Optional, set to "true" to make most of their products using PFM.
Json Assets Required for all the custom items.
Khadija's Recipe Shop Now an optional dependency - default is false. See Article on how to add compatibility.
Mail Framework Mod Needed for the PPJA mods (including Khadija's).
PPJA - Artisan Valley Required to make the extracts and some pop drinks.
PPJA - Fruits and Veggies Required to make some of the pop drinks.
PPJA - More Trees Needed for a few products.
Producer Framework Mod To run the custom machines. Rules are configurable.
PyTK - Platonymous Toolkit Required for TMX Loader and a few other mods.
Shop Tile Framework Only required if using Khadija's Recipe Shop. Requires Expanded Preconditions Utility.
SMAPI - Stardew Modding API Needed to run all the mods!
SpaceCore Required for the Bitter Orange tree to grow in winter as well as to run Json Assets.
TMXL Map Toolkit Only required if using Joja Cola Restock. Requires PyTK.

Mods requiring this file

Mod name Notes
Fizzy Drinks Korean
Fizzy Drinks RUS и все требования к основному моду
More Mead optional
PPJA - Starbrew Valley_A Collection of New Alcoholic Drinks (optional)
Produce to Sapling - Fizzy Drinks for PFM
Sapling GET - put tree produce in the seed maker - vanilla and mods optional
Style-Compromise Artisan Good Icons Optional
Wreath Required for the Spruce Tips item

Credits and distribution permission

  • Other user's assets Some assets in this file belong to other authors. You will need to seek permission from these authors before you can use their assets
  • Upload permission You are not allowed to upload this file to other sites under any circumstances
  • Modification permission You must get permission from me before you are allowed to modify my files to improve it
  • Conversion permission You are not allowed to convert this file to work on other games under any circumstances
  • Asset use permission You must get permission from me before you are allowed to use any of the assets in this file
  • Asset use permission in mods/files that are being sold You are not allowed to use assets from this file in any mods/files that are being sold, for money, on Steam Workshop or other platforms
  • Asset use permission in mods/files that earn donation points You are not allowed to earn Donation Points for your mods if they use my assets

Author notes

Please note that this mod is open-source but please ask permission from me, hadiwrites42 or maerumaer2u before publishing any changes on Nexus or other official modding websites. Compatibility versions can be done upon request.

File credits

Thanks to hadiwrites42 and maerumaer2u for helping me make this mod!
Thanks to lycanglass for allowing full compatibility to their Joja Restock mod.
Thanks to TurinStardew for allowing us to use the Tackleberry name for the soda and syrup.
Thanks to Raffadax for reaching out to me before they release their mod to ensure full compatibility.
Thanks to Yklucas, KeDili, irishcherish, jina2ya (KAYA) and others that help translate my mod.
And of course thanks to all those who downloaded my mod and made it so popular!

Donation Points system

This mod is opted-in to receive Donation Points

Translations available on the Nexus

Language Name
Korean Author: KAYA Fizzy Drinks Korean
Russian Author: ponchik86 Fizzy Drinks RUS

Version 3.0

  • New content update! Fizzy Drinks meet Joja Corp in a new machine, three new products and several Joja Cola products!
  • Three new recipes have been added! Fize Blackberry Ginger Ale, Fize Cranberry Ginger Ale and Fize Green Tea Ginger Ale. Requires Year 2.
  • Added optional compatibility for Joja Restock for PFM! Make most of the products using the new Joja Cola Maker!
  • Forage Ginger Island for Stevia Plant, Guarana, Red Sorrel Leaf and Yerba Mate Leaves in their respective seasons!
  • Added Seed Maker to PFM for Stevia Plant Seeds, Guarana Seeds, Red Sorrel Seeds and Yerba Mate Sapling. Requires Fresh Water for it to work.
  • Added Turkish and Portuguese translations including new content.
  • Changed optional KRS dependency to the CP version.
  • Revised Article for compatibility with other mods including Khadija's, Joja Restock, Stardew Valley Expanded and more!
  • Made Tackleberry Syrup and Tackleberry Soda conditional on having access to Ginger Island as one of the ingredients is exclusive to that location.

Version 2.22

  • Updated compatibility for 1.5 SV update. Removed reference to "Ginger Beer" as an object, since it's now just a display name in the base game.

Version 2.2

  • Three new artisan goods - Ginger Brew, Hard Ginger Brew and Jamaican Ginger Brew. They replace Ginger Beer, Hard Ginger Beer and Jamaican Ginger Beer since Ginger Beer is now an object in the 1.5 version.
  • Hard Ginger Brew and Jamaican Ginger Brew have been converted into artisan goods to allow either Ginger Beer or Ginger Brew as the main input identifier for PFM.
  • Added three new marble soda flavours - Banana, Mango and Pineapple.
  • Added Green Tea Soda as one of Caroline's loves. Added Green Tea Soda and Matcha Marble Soda as part of Lewis' loves.
  • Added Leo in the Gift Tastes section of all the main object files where applicable.

Version 2.1.1

  • Added updated Chinese translation thanks to irishcherish.
  • Changed PFM filename "producerRules" into "ProducerRules" to better accommodate Mac users.
  • Changed ingredient "Ice Cream" into Milk (-6) for the Root Beer Ice Cream recipe to assure compatibility with Ube Ice Cream mod.

Version 2.1.0

  • Added three new crops - Burdock, Muscat and Red Sorrel, two new products, two new recipes (Champagne Soda and Root Beer Ice Cream) and several new soda and marble soda flavours.
  • Added new optional dependency: Champagne Wishes (Champagne Soda recipe will only be available if you have this mod).
  • Added new Korean translation thanks to jina2ya.

Version 2.0.0

  • New content update including a new machine, Marble Soda Machine! Added several marble soda flavours, a new tree (Yerba Mate), a new crop (Guarana) and twenty new products (See Overview).
  • Khadija's Recipe Shop is now an optional dependency - see Article on how to add compatibility to KRS and Garden Village.
  • Added updated Korean translation.

Version 1.0.4

  • Added new content: Blue Bubblegum Soda, Hard Chinotto Soda, Hard Ginger Beer, Hard Root Beer, Jamaican Ginger Beer, Maple Soda, Spruce Essence, Spruce Tips, Spruce Beer, Stevia Plant Seeds, Stevia Plant, Stevia Extract and Stevia Soda.
  • Added Chinese translation courtesy of motiam
  • Added updated Korean translation courtesy of jina2ya

Premium membership donations accepted

" Fize Drinks (our counterpart in Stardew Valley has announced a partnership with Joja Corp to produce new Joja products as well adding compatibility to the already released new Joja products (from Joja Restock) by producing a Joja Cola Maker to make homemade versions of said Joja products including a premium Joja product from Joja's Number One Employee. We are pleased to be adding more compatibility to Raffadax Teas and Trees as well but that's for another press release."


This collaborative project started as a suggestion and then morphed into a full content pack. My comment at [PFM] Artisanal Soda Makers led to a collaborative project between me (MelindaC), hadiwrites42 and maerumaer2u into creating specialty pop drinks based on RL versions. Some unique ideas came as a result.

This updated content pack includes:

  • Four new foraging items (Birch Bark, Sarsaparilla, Sassafras Root and Spruce Tips) that appear in Year 2+
  • Five new crops (Stevia Plant, Guarana, Burdock *new*, Muscat *new* and Red Sorrel *new*)
  • Two new fruit trees (Bitter Orange and Yerba Mate) available in Year 2+ and 3+ respectively
  • Eight new recipes (Root Beer Float, Dreamsicle Float, Hard Chinotto Soda, Hard Root Beer, Root Beer Ice Cream, Fize Blackberry Ginger Ale *new*, Fize Cranberry Ginger Ale *new* and Fize Green Tea Ginger Ale *new*.)
  • Twenty-two new products (Birch Extract, Ginger Extract, Chinotto Extract, Birch Beer, Chinotto Soda, Ginger Beer, Root Beer, Old Fashioned Sarsaparilla, Spruce Essence, Spruce Beer, Stevia Extract, Stevia Soda, Blue Bubblegum Soda, Maple Soda, Apple Beer, Butterscotch Soda, Cane Sugar Soda, Cappuccino Soda, Cucumber Soda, Espresso Soda, Ginseng Soda, Green Tea Soda, Guarana Extract, Guarana Soda, Julmust Soda, Maple Cream Soda, Yerba Mate Extract, Yerba Mate Soda, Yerba Mate Tea, Dandelion and Burdock Infusion, Dandelion and Burdock Soda, Red Sorrel Soda, Ginger Brew, Hard Ginger Brew, Jamaican Ginger Brew, Clear Joja Syrup, Joja Syrup and Tackleberry Syrup.)
  • Two new machines - Marble Soda Machine - requires 2 Iron Bars, 5 Coal and 1 Broken Glasses. Marble soda flavours include Blueberry, Melon, Orange, Original, Peach, Strawberry, Yogurt, Yuzu, Chili Oil, Coconut, Grape, Matcha, Muscat, Plum, Pomegranate, Banana, Mango and Pineapple. *New* Joja Cola Maker which requires 10 Joja Colas, 2 Iron Bars and 5 Coals. Joja flavours include Cherry, Gold, Mate, Peach, Red, Strawberry, Jojanana (Banana), Jojango (Mango) and Tackleberry!
  • New optional compatibility recipe - Champagne Soda (must have Champagne Wishes for this to appear).
  • Optional compatibility to Joja Restock, when set to "true" can make most of their products as well!
  • New foraging locations! Search Stevia Plant, Guarana, Red Sorrel Leaf and Yerba Mate in Ginger Island in their respective seasons!
  • Seed Maker recipes for Stevia Plant Seeds, Guarana Seeds, Red Sorrel Seeds and Yerba Mate Sapling using PFM. Requires Fresh Water for it to work.

To install, place the required mods into the Stardew Valley/Mods folder. Then download
this mod and place it into the Stardew Valley/Mods folder. Extract
all the folders and place all the extracted folders into the Stardew
Valley/Mods folder. Delete the main folder and run it through SMAPI.
If no errors occur, you are finished!

Remove all in-game items associated with this mod by either discarding or shipping them. Failure to do so can cause some issues and may even crash your game file. You can then delete all the folders. You can, of course, re-install as long as you still have all the required mods.

Troubleshooting:

First, make sure you have all the required mods and they're up-to-date.
Create a SMAPI log and post the log link in the bug reports or posts section.
Please note that I am only responsible for this mod. If your problem is from another mod, go to that mod page or the Nexus Forums and ask for assistance.

Compatibilities:

Compatible with Khadija's Recipe Shop and Joja Restock- see Article on how to add compatibility for the new items.
Must have Champagne Wishes mod for the Champagne Soda recipe to appear.
To add compatibility to other mods, see Article.
Please note that I have not tested this with Android. Make sure all required mods are Android compatible before installing this mod.
Fizzy Drinks is an optional dependency to Artisan Valley, Starbrew Valley and More Meads. You are not required to download this mod for them to work but you wouldn't have access to certain items if the base items come from this mod.


  1. Combine and shake 2oz of Dark Rum and a squeeze of lime.
  2. Pour into a rocks glass and top with Bundaberg Ginger Beer
  3. Add ice and garnish with a lime wedge.
  1. Combine and shake 2oz of Light Rum, 0.5oz of Maraschino liqueur, 0.5oz of grapefruit juice, a squeeze of lime juice and a few dashes of Angostura bitters.
  2. Pour into a tall glass and top with Bundaberg Ginger Beer.
  3. Add ice and garnish with a grapefruit and lime wedge.


Ginger Munchkins

Food coloring, your choices on tan, flesh, red, blue, green, yellow, purple, pink, orange, red, etc.

Directions

  1. Mix together the flour, baking soda, ginger, cinnamon, nutmeg, cardamom, cloves, allspice and salt. In a small saucepan, heat the molasses until it begins to boil. Remove from heat and gradually add the butter. Next, add the sugar and then add the water. Stir in egg, blending completely. Make a well in the middle of the flour mixture and pour in the molasses mixture. Blend completely. Turn mixture of dough out onto a floured surface and knead until smooth, do not over knead. Wrap and refrigerate overnight. Before rolling out cookies, preheat oven to 350 degrees F. Lightly oil cookie sheet or use parchment paper. Lightly flour surface roll out half of the dough to 1/8-inch thickness. Using cookie cutters, cut out cookies and place them 1/2-inch apart. Bake cookies until they rise, about 10 minutes, cool on rack and then decorate with Royal Icing.

Royal Icing:

  1. In large bowl, combine all ingredients except food coloring. Mix at high speed until thick and shiny. Divide into small bowls for different consistencies and colors. This can be painted or piped.

Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.


Montreal

Le Mal Nécessaire

Location: 1106B Saint Laurent, Montreal, Quebec
Bartender: Le Mal Nécessaire bar staff
Cocktail: Little Trouble in Big China ($10) with Bombay East, Aperol, a grenadine of Chicha Morada and drops of a salted Matcha tea.
To further ensure that guests are soothed (matcha possesses amino acid L-theanine, believed to relax the mind) while sipping this aromatic cocktail, the Mal team chose to add matcha as a salt.

Photo by Le Mal Nécessaire


A Parade of Floats Up and Down the Avenues

AS the silver tray held aloft by a waiter passed through the dining room at Le Bernardin, heads turned. On it were six Champagne flutes filled with a jewel-like crimson liquid, each capped with a bit of pink froth and a scoop of magenta sorbet.

They were so tall, cool and stylish that I'm sure I was not the only one who wished they would be joining my table. Later, when I asked what they were, the answer could not have been more surprising: raspberry-Champagne floats.

I ordered one on the spot. The first sip was lightly sweet, glittering with a chilly fizz. Then, when I dipped a spoon into the graceful glass, there was the icy freshness of fruit. About halfway through, the two components married into one, the sorbet enriching the Champagne, the Champagne turning the sorbet into a smooth, intensely berried confection all its own.

It was so light, so ethereal, that it was gone before I knew it. But not to worry, it was not the last float on earth. In fact, you can hardly go into a restaurant today without seeing a parade of them go by. This nostalgia-sweet evocation of summer has come sweeping in again, and with great panache.

Some creations emerging from pastry kitchens have taken a wild turn, like a pale green sour apple float devised by Christophe Toury, the pastry chef at the Four Seasons Hotel, using sweetened lime juice, sour apple liqueur, green apple sorbet and Perrier.

''I had heard of floats and had never tasted one until recently,'' said Mr. Toury, who is from Chartres, not far from Paris. ''I wanted to make something that wasn't for kids, that was more sophisticated.''

Sam Mason, the new pastry chef at Atlas on Central Park South, drew on experience when he concocted a fountain menu to serve in the outdoor cafe. ''When I was growing up in Florida, we had floats all the time, usually made with vanilla ice cream and root beer or Coke,'' Mr. Mason said. 'ɻut my new mentality has gone in for the exotic.''

And how! His menu includes a float made with wasabi-green tea ice cream and ginger beer. The ice cream's pepperiness plays off the bite of the ginger beer, making a zingy but deliciously quenching float. Mr. Mason's other floats are more conventional, like almond ice cream in cherry soda.

At Fressen in the meatpacking district, Martin Peikoff, the pastry chef, one-ups Mr. Mason with a candied beet float, containing goat cheese ice cream and toasted walnut brittle. Coincidentally, Michel Nischan at Heartbeat also serves a beet soda float with vanilla goat milk gelato.

At the new City Bakery, Maury Rubin has come up with an inspired combination: dark, frothy stout topped with molasses ice cream. With their toasty bitterness, the two ingredients were made for each other. A sundaelike float made with cajeta caramel and seasoned with cardamom is served at Aleutia in the Flatiron district. The froth comes from steamed milk mixed with plain soda water.

There's a pink Champagne float with rum and Champagne granita at the Tonic in Chelsea and a palate-cleansing Champagne float with honey-lavender sorbet at Lotus in the meatpacking district. March on East 58th Street and Chow Bar in Greenwich Village have floats made with sake and additions like black tapioca pearls, mango sorbet, framboise, shiso leaf and ginger beer.

Clearly, these are floats that have strayed far from their roots.

The float may have been created about 100 years ago, encouraged in part by the Temperance movement. Floats and other fountain classics like ice cream sodas -- always made without alcohol -- soared in popularity until the end of Prohibition. There are theories that the float was encouraged, if not developed, by soft drink companies, including Hires and A&W, the root beer makers, and Coca-Cola, to boost soda fountain sales.

The classic float is simply a glass of ice-cold root beer into which a scoop or two of vanilla ice cream is gently dropped. Buoyed by the carbonated drink, the ice cream floats to the top and can be spooned while the soda is sipped.

While the chronology is hazy, one thing that is certain is commercial root beer, the sine qua non of the float, came on the scene in 1876. It was created by Charles Elmer Hires of Philadelphia as a syrup based on an old American elixir made from natural herbs and roots, especially sassafras, and it was meant to be mixed at home with plain soda water. Bottled root beer soda was introduced in 1886.

Another important date is 1874, the year the ice cream soda was invented, also in Philadelphia, by Robert M. Green, who was dispensing soda water with cream and syrup, a popular drink, at a celebration for the Franklin Institute. He ran out of cream, substituted ice cream and had a runaway success. By the 1890's ice cream soda was hailed as the national beverage.

'ɺ lot of people would argue that there is no difference between a float and an ice cream soda,'' said Robin Weir, a food historian, who has studied and written about ice cream. ''The float is a little simpler, usually just ice cream and soda pop.'' Mr. Weir thought the term dated from the early 1900's. So did Laura E. Quarantiello, the author of ''The Root Beer Book: A Celebration of America's Favorite Soft Drink'' (Tiare Publications, 1997). She said she thought the float originated in the New York area.

The earliest reference in print Mr. Weir could find was in ''The Dispenser's Formulary,'' a collection of more than 2,000 soda fountain recipes, dating from 1915, and he was surprised it was not earlier. The ice cream float in that book consisted of a fruit ade with soda water or ginger ale and topped with sherbet and ice cream, no root beer.

There are some who contend that the root beer float dates only from the 1920's or 30's. In any case, the float held its own through the 50's, then went into decline, suffering from both the rise of fast food chains with ubiquitous shakes and the disappearance of soda shops and variety stores. In drugstores, soda fountains were simply less profitable than cosmetics counters.

There are essentially two parts to a float: carbonation and cream. The fizzier the liquid, the better the float. That is why root beer, real beer and sparkling wine are excellent for floats. And if you are going to use sparkling water, strongly carbonated bottled seltzer or Perrier are good choices. Badoit would make a terrible float, more flat than fizz. Some chefs stir or shake the liquid to increase carbonation. Syrup and sparkling water can substitute for a bottled beverage.

The dense, extra-foamy head that sets good root beer apart from most sodas helps keep the ice cream afloat, which is why the root beer float, sometimes called a brown cow, is the archetype of all floats. Lots of places are not really experimenting, but merely refining tradition.

Consider the birch beer float at Cafe St. Bart's on Park Avenue and 50th Street. Or, at 92 on Madison Avenue in Carnegie Hill, a root beer float comes in two sizes, one for adults and one, dusted with chocolate sprinkles, for children. At the new Heartland Brewery and Chop House in Times Square, a root beer float is made with the restaurant's own microbrewed soda.

At Strip House in Greenwich Village, there is a coffee float made with hazelnut ice cream garnished with hazelnut brittle. At first, the chef, David Walzog, said he was going to use Manhattan Special, an espresso coffee soda made in Brooklyn. But he thought it was too sweet, so now he is mixing his own unsweetened coffee and espresso with sparkling water.

''I was always looking for a coffee dessert,'' he said. ''In a steakhouse, especially in summer, a rich, heavy dessert is a hard sell. A float is perfect. It's not too sweet, and it's lighter. I'll make it either regular or decaf.''

Many other restaurants that serve floats are also using boutique sodas in them, like Boylan's and Stewart's. Some are making their own carbonated drinks for floats. And they are certainly making their own ice creams.

Whether the float is classic or inventive, certain rules apply.

A tall glass, preferably tapered, will help keep a good head on the soda and the ice cream on top. It is a must. The glass can be shaped like a Pilsener glass or rounded like a traditional soda fountain glass. And unless you use Champagne or sparkling wine, fancy crystal is not necessary.

Traditionally, the soda goes in first, then the ice cream. But for ice cream lovers, a scoop can be put into the glass first, and then, once the liquid is added, at least one more scoop should be added last. Some whipped cream can provide a final embellishment.

Because a float is made without ice, it is important to have all the components, including the glass, well chilled.

As for what flavors to use, according to chefs today, almost anything goes. But complementary rather than contrasting tastes seem to work best. The creaminess of vanilla ice cream marries deliciously with mellow root beer. Fruit flavors with fruit syrups and sparkling wine, and spicy ginger beer or ginger ale with ice cream or sorbet that is peppery or tart-sweet are other good examples. Bear in mind that as the ice cream melts into the liquid the two should blend.

Unlike the root beer float of yore, the latest float frenzy does not appear to have hit the home kitchen. Some shops, notably Crate & Barrel, sell a variety of 12- to 24-ounce Pilsener glasses, perfect for floats ($2.50 to $8.50 each), and traditional ribbed soda fountain glasses ($1.95), but that store does not carry long-handled iced-tea spoons, which are essential. Williams-Sonoma stores in Manhattan have neither the proper glasses nor the long spoons.

I found iced-drink spoons, nice stainless steel ones, at Bloomingdale's, a set of eight for $60. They are also sold at Bridge Kitchenware, in stainless steel for 60 cents each and in silverplate for $3.75, and at Fishs Eddy, for $2.50 each in stainless steel.

But perhaps what a float maker needs most is a thirst for experimentation. As Mr. Mason of Atlas put it, 'ɺ good float takes more imagination than technique.''

WILD STRAWBERRY FLOAT WITH RASPBERRY CHAMPAGNE

Adapted from Le Bernardin

Time: 30 minutes, plus chilling overnight and freezing

1 pint strawberries or, preferably, 1/2 pint wild and 1/2 pint cultivated, hulled

1. In a saucepan mix 1/3 cup of sugar with 1/3 cup water, and boil until sugar dissolves. Quarter the cultivated strawberries. Place all strawberries in a blender, pour in sugar syrup, and blend until puréed. Strain. Refrigerate until cold, then chill in an ice cream maker. (Commercial strawberry or raspberry sorbet can be substituted.)

2. Bring 1 1/2 cups water and remaining sugar to a boil until sugar dissolves. Add raspberries, and refrigerate overnight.

3. To serve, pour 3 tablespoons raspberry juice into each of 8 Champagne flutes. Place 3 raspberries in each glass. Add Champagne until three-quarters full. Top each glass with scoop of sorbet.

HAZELNUT-COFFEE FLOAT WITH HAZELNUT BRITTLE

Time: 30 minutes plus cooling

1 teaspoon vanilla extract

2 teaspoons confectioners' sugar

2 cups regular or decaffeinated coffee, chilled

1/2 cup strong brewed espresso

1 pint hazelnut ice cream.

1. Spread a sheet of parchment paper on a baking sheet. Chill 4 12- to 14-ounce Pilsener glasses.

2. Place hazelnuts in a small, heavy nonstick skillet, and toast over medium heat until lightly browned. Remove from skillet, and set aside.

3. Place butter in skillet, and melt over medium-high heat. Stir in sugar, and continue to cook, stirring, until mixture turns amber.

4. Add hazelnuts, remove from heat, and pour on parchment, using the back of a spoon to spread brittle. Allow to cool, then break in small pieces.

5. Whip cream until softly peaked, add vanilla and confectioners' sugar, and whip until cream holds stiff peaks. Refrigerate.

6. Combine coffee, espresso and sparkling water in quart container with tight-fitting lid.

7. Place two medium-size scoops ice cream in each chilled glass. Scatter a tablespoon hazelnut brittle on ice cream. Shake container of coffee, and pour into glasses, about three-fourths full. Add another scoop of ice cream, top with whipped cream and a few pieces of brittle.

Adapted from Four Seasons Hotel

2 tablespoons simple syrup

1/3 cup DeKuyper Sour Apple Pucker liqueur

2 scoops green apple or lime sorbet

Slice of lime for garnish.

1. Stir lime juice and syrup in a tall chilled glass. Stir in liqueur. Add Perrier.

2. Top with sorbet, garnish with lime, and serve.

Note: For simple syrup, boil equal parts sugar and water until sugar dissolves, then cool. Ciao Bella Gelato sells green apple sorbet at 27 East 92nd Street, for $5.50 a pint.

GINGER FLOAT WITH GREEN TEA-WASABI ICE CREAM

Time: 20 minutes plus chilling and freezing

1 teaspoon powdered green tea (mancha)

4 stalks fresh lemon grass

4 bottles Stewart's Ginger Beer, chilled.

1. Place wasabi and green tea in a saucepan. Gradually whisk in milk, then heavy cream, until smooth. Bring to a boil. Remove from heat, and stir in sugar. Gradually whisk in egg yolks. Return to stove, and cook, stirring, over medium heat, until slightly thickened. Do not allow to boil. Transfer to a metal bowl, and refrigerate until cold, then freeze in an ice cream maker.

2. Place 2 generous scoops ice cream into each of 4 tall glasses. Garnish with lemon grass. Top with ginger beer and serve.

1 tablespoon orange blossom or other mild honey

2/3 cup fresh orange juice, chilled

1/2 cup sparkling water, chilled

2 scoops vanilla frozen yogurt

1 slice orange, slit halfway to hang on

1. Place honey in the bottom of a tall glass. Gradually stir in orange juice until honey dissolves. Add sparkling water, and top with two scoops vanilla frozen yogurt.


14 Mezcal Cocktails for a Satisfyingly Smoky Sip

From edgy twists on the margarita to bold old fashioneds, mezcal is just what you need to shake up your cocktail routine.

Don't get us wrong, we love a classic tequila cocktails, but after a season full of delectable margaritas and palomas, sometimes we find ourselves itching to branch out to tequila's smokier cousin, mezcal. From bold, spirits-forward takes on traditional Manhattans and Old Fashioneds to adventurous twists on citrus sips, these are some of our favorite ways to add some mezcal to our cocktail rotation this season.

Ingredients

1.25 oz Montelobos Mezcal
.75 oz Ancho Reyes Verde
.75 oz strong green tea
1 oz fresh lime juice
5 mint leaves
Simple syrup to taste

Instructions

Combine all ingredients in a shaker over ice. Shake and serve, garnished with a mint sprig and lime wheel.

Ingredients

1.5 oz Sombra Mezcal
1 oz grapefruit juice
.5 oz lime juice
.5 oz rosemary simple syrup*
Salt (if desired)

Instructions

Combine Sombra, grapefruit juice, lime juice, and rosemary syrup in a shaker with ice, and shake vigorously. Salt the rim of a rocks glass. Strain cocktail over ice in rocks glass. Garnish with grapefruit wedge and rosemary sprig.

*Rosemary simple syrup: Combine equal parts sugar and water in a sauce pan. Add two sprigs of rosemary and simmer until sugar has dissolved. Allow to chill.

Ingredients

1 oz Cointreau
2 oz mezcal
1 oz fresh lime juice
1 oz mango juice

Instructions

Add all ingredients to a shake along with 1-2 grinds of black pepper. Add ice and shake. Fine strain over ice into a salted rocks glass. Garnish with a lime wheel and/or pineapple frond.

Ingredients

2 oz Doña Vega Espadín Mezcal
1 oz sweet vermouth
3 dashes Angostura Bitters

Instructions

Mix all ingredients in a shaker and add ice. Stir for 15 rotations and strain into desired glass. Can be served 'up' or on 'the rocks.' Garnish with a charred orange peel, maraschino cherry, or a brandy cherry.

Ingredients

2 oz Avion Blanco
.5 oz Buenbicho Mezcal
.75 oz lime juice
.5 oz agave nectar

Instructions

Combine all ingredients over ice, shake, and strain over fresh ice in rocks glass that has been rimmed with salt.

By Percy Rodriguez of the Vine in New York City

Ingredients

1 oz Casamigos Mezcal
.75 oz Casamigos Blanco Tequila
.75 oz Ancho Reyes
1 oz lime juice
.5 oz agave nectar

Instructions

Combine all ingredients into tin shaker. Add ice. Shake vigorously for 8-10 seconds. Fine strain into coupe glass. Garnish with lime wheel through skewer.

Ingredients

2 oz Mr Black Cold Brew Coffee Liqueur
.75 oz mezcal
1.25 oz pink grapefruit juice

Instructions

Stir all ingredients in a highball glass with ice, top with tonic water. Garnish with a half pink salt rim and a pink grapefruit slice.

Ingredients

.75 oz Peloton de la Muerte Mezcal
.75 oz Johnnie Walker Black
1 oz simple syrup
.5 oz fresh lemon juice
.5 oz fresh lime juice
.5 oz Malbec

Instructions

Combine all ingredients except the Malbec in a shaker with ice. Shake. Double strain over fresh ice in a Brandy Snifter. Float Malbec.

Courtesy of Añejo in New York City

Ingredients

Salt, pinch
1 oz lime juice
.75 oz Chai Syrup*
1.25 oz Banhez Mezcal
.75 oz Libelula Joven Tequila (or silver tequila of choice)
2 whole star anise for garnish

Instructions

Add all measured ingredients. Fill shaker with ice. Shake very well. Fill rocks glass with ice and strain into glass. Garnish with anise to serve.

*Chai syrup: Combine 1 quart water, 1 Tbsp whole allspice berries, .5 Tbsp whole cloves, 8 whole star anise, 3 inches fresh ginger rough chopped, 1 Tbsp whole black peppercorns, .5 Tbsp whole cardamom, 8 cinnamon sticks, and .5 Tbsp vanilla extract in a pot and boil. Then allow to simmer for 20 minutes, remove from heat, add 6 black tea bags and steep for 15 minutes. Add .75 quart sugar. Can refrigerate for up to 6 weeks.

By Gretchen Thomas of Bartaco restaurants

Ingredients

1.5 oz Doña Vega Espadín
.5 oz fresh pineapple juice
.75 oz lemon juice
.75 oz agave
1 egg white

Instructions

Reverse dry shake (shake with ice) and strain ice from the tin. Dry shake and pour into coupe. Garnish with crushed peppercorn on the froth.

Ingredients

2 oz mezcal
.25 oz simple syrup
2-3 dashes Angostura bitters

Instructions

Stir together all ingredients in a rocks glass with a large ice cube until well chilled.

Ingredients

2 oz Casamigos Mezcal
1 oz Fresh Lime Juice
.75 oz Agave Nectar
2 Dashes Orange Bitters

Instructions

Combine all ingredients into tin shaker. Add ice. Shake well. Strain into rocks glass. Add fresh ice. Garnish with a flamed orange peel.

Ingredients

1.5 oz Ojo de Tigre Mezcal
1.5 oz pineapple juice
2 oz ginger beer

Instructions

Build all ingredients over ice in a highball or rocks glass. Garnish with a pineapple slice.

Ingredients

2 oz Lobos 1707 Mezcal
.5 oz lime juice
6 oz ginger beer
Slice of lime


Blood Orange Ginger Spritz

Blood oranges have a crimson flesh with purple hues throughout. The skin also takes on a tye-dyed orange and red color. The variety of color is indicative of the many antioxidants inside this citrus fruit. Anthocyanins are a particular type of antioxidant that are housed in blood oranges. These antioxidants may help support overall health by fighting free radical damage. Like traditional oranges, blood oranges are a rich source of immune-supporting vitamin-C.

Ginger tea crystals add a subtle spice and real ginger flavor with no brewing required. Tea crystals are perfect for utilizing in cocktails because they can be easily dissolved right in your cocktail glass. This particular variety of tea is naturally caffeine-free, perfect for a nighttime libation that won’t give you the jitters. It also aids in healthy digestion, so sip this cocktail after a heavy meal to soothe an upset or full stomach.

When it comes to which prosecco to use, let your senses and preferences guide you. A dry prosecco is called a “Brut.” This type is great for anyone who doesn’t like their cocktails very sweet. For a medium sweetness opt for a “Dry” and for a truly sweet cocktail add “Demi-sec.”

If you are planning to make this drink for a crowd, the orange-ginger mix can be made ahead of time in a large batch. Then just pour in glasses over ice and top with a float of prosecco.

Make this cocktail alcohol-free by topping with club soda, ginger beer, or lemon-lime soda.


Table of Contents

  • What is Ginger Ale
  • How to Make the Best Ginger Ale Hard Drinks (with Ingredients)
    • 1. ‘Kiss of Cleopatra’ Tequila-Ginger Ale Dessert Drinks
    • 2. Sour Black Homemade Bar-Drink with Rum & Gin
    • 3. Ginger Ale-based Cocktail with Vodka & Amaretto
    • 4. Beer Mixed Chiller Drink with Ginger Ale
    • 5. Carbonated Bitter Party Alcoholic Drink Using Ginger Ale
    • 6. ‘Purple Pleasure’ Girly Fruit-Punch Christmas Cocktails
    • 7. Ginger Ale & Bourbon Whiskey Summer Holiday Hard Drink Recipe
    • 8. Easy Sweet-n-Sour Ginger Ale ‘Sake’ Cocktail
    • 9. Fruity Ginger Afternoon Drink with Cranberry & Ginger Ale
    • 10. Simple 2-Ingredient Ginger Ale Instant Shot Drinks

    Table Of Content


    1 shot vanilla vodka
    1 shot hazelnut liqueur (like Frangelico)
    1/2 shot butterscotch schnapps
    ice cubes, for shaker and glass
    4 ounces ginger beer
    1 dash dark rum
    gingerbread man cookie, for garnish

    Combine the vanilla vodka, hazelnut liqueur, and butterscotch schnapps in a ice-filled cocktail shaker. Shake to chill. Strain the mixture into an ice-filled glass.

    Top the cocktail with the ginger beer. Pour the dark rum over the back of a spoon to float it over the ginger beer layer.

    Garnish the drink with a gingerbread man cookie.

    Alternately, crush gingerbread cookies along with some granulated sugar. Use the crumbs to rim a cocktail or martini glass.