In cocktail drinks lingo, a fizz is a cocktail drink with acidic juice and carbonated water. In layman terms, a fizz is soda water or other effervescent water. So, a drink with soda water, even if it is non-alcoholic, is still a fizz.
I say that to pre-empt the know-it-alls that occasionally land on my blog and insist, quite characteristically, that everything be defined according to their limited knowledge. Like that female commenter who insisted that Filipino asado could not possibly be asado… but that’s another story told in full detail in the pork asado recipe post.
This is ginger and lemongrass fizz, inspired by Cafe by the Ruins‘ ginger fizz, which I made with a fresh ginger and lemongrass brew. And, for an even more refreshing mouthfeel, I added spearmint leaves plucked from our garden.
The trick to making this drink is to make sure that the ginger and lemongrass brew is very potent. So, use lots of ginger and lemongrass and the least amount of water to make a concentrate. That way, you can use a lot of soda water to make a really fizzy drink without drowning out the flavors of the ginger and lemongrass.
Ginger and lemongrass fizz
- 1/3 cup fresh ginger slices
- 4 stalks lemongrass (white and light green portion only), lightly pounded
- 1/3 cup white sugar
- soda water
- fresh mint leaves (see how to grow and propagate mint)
Put the ginger, lemongrass stalks and sugar in a small sauce pan. Pour in about a cup of water. Boil gently for about five minutes, turn off the heat, cover and allow to steep for at least an hour. Strain.
Half fill glasses with ice. Pour in the strained ginger and lemongrass brew and twice as much soda water.
Add torn mint leaves, stir and serve.