Just right for enjoying on the patio or by the pool, this sparkling nonalcoholic cocktail was developed by the beverage experts at Cask. It’s prepared in an iSi Twist ’n Sparkle, which adds bubbly carbonation to the drink.
For the turbinado simple syrup:
- 1/2 cup water
- 1/2 cup turbinado sugar
For the ginger syrup:
- 1/4 cup sliced unpeeled ginger
- 2/3 cup water
- 1/3 cup granulated sugar
- 1 bag (12 oz.) frozen strawberries, thawed
- 1/2 cup fresh lemon juice
- 1 1/2 cups water
- Ice cubes as needed
- 3 lemon slices
- 3 fresh basil leaves
- 3 fresh strawberry slices
To make the turbinado simple syrup, in a small bowl, combine the water and turbinado sugar and stir until the sugar is completely dissolved; do not heat the syrup. You will need 1/3 cup of the simple syrup; reserve the rest for another use.
To make the ginger syrup, in a small saucepan over medium-high heat, combine the ginger, water and granulated sugar. Bring to a boil, reduce the heat to medium-low and simmer for 10 minutes. Let cool, then strain out the ginger. You will need 3 Tbs. of the ginger syrup; reserve the rest for another use.
Set a food mill fitted with a medium disk over a bowl and pass the strawberries through the mill. Push the puree through a fine-mesh sieve into another bowl to strain out the seeds. You will need 3/4 cup strained puree.
In a Twist ’n Sparkle bottle, combine the 1/3 cup simple syrup, the 3 Tbs. ginger syrup, the 3/4 cup strawberry puree, the lemon juice and water and refrigerate until cold. Carbonate according to the manufacturer’s instructions. Let rest for 1 minute.
Pour the cocktail into 3 ice-filled Collins glasses. Garnish each with a lemon slice, basil leaf and strawberry slice. Serve immediately. Serves 3.
Recipe by Cask, San Francisco.