Mint Ginger Ale

Mint Ginger Ale

Mint Ginger Ale is rated 5.0 out of 5 by 1.
  • y_2017, m_7, d_19, h_2
  • bvseo_bulk, prod_bvrr, vn_bulk_1.0.0-hotfix-1
  • cp_1, bvpage1
  • co_hasreviews, tv_0, tr_1
  • loc_en_US, sid_recipe.mint-ginger-ale, prod, sort_[SortEntry(order=SUBMISSION_TIME, direction=DESCENDING)]
  • clientName_williamssonoma
  • bvseo_sdk, java_sdk, bvseo-4.0.0
  • CLOUD, getAggregateRating, 85ms
  • REVIEWS, PRODUCT
Prep Time: 5 minutes
Cook Time: 0 minutes
Servings: 10
Of the many varieties of mint, spearmint is the best one to use for this thirst-quencher. For a more sophisticated version, tonic can stand in for the ginger ale, and adults may wish to add a jigger of bourbon.

Ingredients:

  • 2 Tbs. packed fresh mint leaves, julienned
  • 1 tsp. sugar
  • Ice cubes as needed
  • 2 bottles (each 1 quart) ginger ale or tonic water
  • Bourbon, to taste (optional)

Directions:

In a small bowl, using the back of a spoon, crush the mint with the sugar and let stand for 10 minutes.

In each individual glass, place a generous 1/2 tsp. of the crushed sugared mint. Add several ice cubes and pour in the ginger ale. Add a splash of bourbon to each glass. Serve immediately. Serves 8 to 10.
Adapted from Williams-Sonoma, Thanksgiving Entertaining, by Lou Seibert Pappas (Simon & Schuster, 2005).
Rated 5 out of 5 by from Perfect fall punch! This is a great recipe! Used it in my autumn luncheon, and it was a hit with everyone. I added a bit of extra mint and used orange juice ice cubes in pumpkin shapes. (I have a pumpkin ice cube mold). Didn't add the bourbon, but I bet it would be a fun addition.
Date published: 2012-09-27
  • y_2017, m_7, d_19, h_2
  • bvseo_bulk, prod_bvrr, vn_bulk_1.0.0-hotfix-1
  • cp_1, bvpage1
  • co_hasreviews, tv_0, tr_1
  • loc_en_US, sid_recipe.mint-ginger-ale, prod, sort_[SortEntry(order=SUBMISSION_TIME, direction=DESCENDING)]
  • clientName_williamssonoma
  • bvseo_sdk, java_sdk, bvseo-4.0.0
  • CLOUD, getReviews, 77ms
  • REVIEWS, PRODUCT