Pomegranate Ginger Fizz

Ingredients

Equipment Needed

• •Small saucepan
• •Fine-mesh strainer
• •Tall glasses (12-14 ounce capacity)
• •Bar spoon or long-handled spoon

Instructions

1. 1

   Make the ginger syrup

   Scrub the ginger under cool water but leave the skin on. It holds flavor. Slice the ginger into thin coins, about the thickness of a quarter. Combine with sugar and water in a small saucepan over medium heat. Stir until sugar dissolves, then bring to a gentle simmer. Let it bubble lazily for five minutes. The kitchen will smell sharp and clean, almost medicinal. This is the ginger releasing its volatile oils into the syrup.

   Young ginger has thinner, more translucent skin and produces a mellower syrup. Mature ginger with thick brown skin packs more heat.
2. 2

   Steep and strain

   Remove the saucepan from heat and let the ginger steep in the syrup for at least ten minutes. Longer steeping means more fire. Strain through a fine-mesh sieve into a clean jar, pressing the ginger coins with a spoon to extract every drop of spiced liquid. Discard the spent ginger. You should have about half a cup of pale golden syrup with serious backbone.

3. 3

   Chill the syrup

   Refrigerate the ginger syrup until completely cold, at least thirty minutes. Warm syrup added to a cold drink melts your ice instantly and dilutes everything you've built. Patience here pays dividends in the glass.

   Speed the cooling by setting the jar in an ice bath, stirring occasionally. Ten minutes will do what thirty in the refrigerator accomplishes.
4. 4

   Prepare proper ice

   Fill four tall glasses with ice cubes to the brim. The ice matters. Those hollow crescents from automatic icemakers melt too fast. If you have the foresight, freeze ice in silicone molds or use large cubes that chill without excessive dilution. Let the glasses sit a moment so the ice begins to frost them.

5. 5

   Build the drink

   Divide the chilled pomegranate juice among the four glasses, pouring about half a cup into each. Add one tablespoon of ginger syrup per glass, adjusting to taste. Some prefer more fire, others less. Squeeze fresh lime juice over each, about half a tablespoon per serving. The acid brightens everything, pulling the pomegranate's tart sweetness into focus.

   Taste your pomegranate juice before building. Sweetness varies by brand. Adjust ginger syrup accordingly.
6. 6

   Add the sparkle

   Top each glass with half a cup of well-chilled sparkling water. Pour gently down the side of the glass to preserve carbonation. Stir once, slowly, with a bar spoon or long-handled spoon, just enough to marry the layers without beating out the bubbles. The color should bloom from deep garnet to ruby as the liquids combine.

7. 7

   Garnish with intention

   Drop a small handful of pomegranate arils into each glass. They'll sink slowly, jeweled depth charges releasing bursts of flavor. Tuck a sprig of fresh mint alongside a thin lime wheel at the rim. The mint perfumes each sip; the lime gives guests something to squeeze if they want more brightness. Serve immediately with a straw.

Chef Tips

• •Seek out pure pomegranate juice, not blends diluted with apple or grape. Read the label. The ingredient list should start and end with pomegranate.
• •The ginger syrup keeps refrigerated for two weeks. Make a double batch and you're always ready for impromptu entertaining. It's also magnificent stirred into hot tea or drizzled over vanilla ice cream.
• •For batching at parties, combine the pomegranate juice, ginger syrup, and lime juice in a pitcher several hours ahead. Keep it cold. Add sparkling water to individual glasses as you serve to preserve the fizz.
• •A splash of rose water, perhaps half a teaspoon per batch, adds a haunting floral note that deepens the Middle Eastern character. Add it to the pitcher, not individual glasses, so guests can choose.

Advance Preparation

• •Ginger syrup can be made up to two weeks ahead and stored refrigerated in an airtight jar.
• •Pomegranate-ginger-lime mixture without sparkling water can be combined up to eight hours ahead and refrigerated. Add bubbles just before serving.
• •Pomegranate arils can be seeded a day ahead and stored refrigerated in an airtight container.

Frequently Asked Questions

Nutrition Information

1 serving (about 245g)