Lime Fizz Recipes

GINGER LIME FIZZ

Steps:

• Combine ginger and sugar with 4 cups water, or enough to cover, in a medium saucepan. Place over medium-high heat until mixture comes to a boil. Reduce to a simmer; stir until sugar dissolves completely. Continue to simmer about 20 minutes. Remove from heat; let cool to room temperature, at least 2 hours. Strain out the ginger, and discard.
• Combine the ginger syrup, lime juice, and seltzer in a pitcher. Pour into ice-filled glasses, and serve immediately.

BASIL-LIME RUM FIZZ

Steps:

• Make the basil syrup: Bring 1 cup water, the sugar, peppercorns and allspice berries to a simmer in a medium saucepan over medium heat. Cook, stirring, until the sugar dissolves, then continue to simmer until slightly reduced, 3 to 5 minutes. Remove from the heat and stir in the 1 cup basil. Let cool, then strain into a liquid measuring cup. Refrigerate at least 1 hour. (You should have about 1 cup syrup, enough for 8 cocktails.)
• For each drink: Muddle the lime wedges and 2 basil leaves in a shaker with 3/4 ounce of the basil syrup. Add the light rum, fill with ice and shake well. Strain into a tall glass filled with ice and top with the ginger beer. Float the dark rum on top by pouring it over the back of a spoon. Garnish with a lime wedge.

LIME FIZZ

Steps:

• Squeeze the lime wedge into a cocktail shaker and add the vodka and orange juice with some ice cubes. Shake very briefly and double strain into a chilled Champagne flute.
• Top up with Champagne and decorate with lime twists.

KEY LIME PIE FIZZ

Steps:

• Put a splash of the Lime-Mint Simple Syrup in one saucer and the crushed graham crackers in a second saucer. Dip each highball glass first into the syrup and then into the graham crackers. Add a scoop of the lime sorbet to each glass.
• Add the remaining Lime-Mint Simple Syrup to a pitcher with the seltzer. Slowly fill each glass with the seltzer mixture to within 1 inch from the top. Top each with 1/4 cup of the whipped cream and some lime zest. Serve with a straw.
• Combine the sugar and 1 cup water in a small pot and cook over medium heat until the sugar is dissolved, a few minutes. Stir in the lime zest and juice and remove from the heat. Add the mint leaves and let steep for 10 minutes.
• Strain to remove the mint leaves and refrigerate until ready to use. Keep any remaining syrup covered in the refrigerator for up to 2 weeks.

CUCUMBER AND LIME GIN FIZZ

Steps:

• Place the peeled cucumber slices, mint, cilantro and sugar in a cocktail shaker and muddle. Add the lime juice and gin. Fill the shaker halfway with ice and shake vigorously for 1 to 2 minutes (this seems like a long time, but it's essential).
• Fill a cocktail glass with fresh ice. Strain the drink into the glass, top with the club soda and garnish with a cucumber slice.

MIDNIGHT FIZZ

Steps:

• In a shaker, combine the gin, lime juice, simple syrup, orange liqueur and egg white. Cover and shake vigorously for 10 seconds. Add ice to the shaker, cover again and shake vigorously until chilled and well frothed, about 10 to 15 seconds more. Double-strain into a small Collins or fizz glass without ice and top with soda water. Serve immediately.

CHERRY-LIME FIZZ

Steps:

• Combine all ingredients.
• chill in your refrigerator.