Martha.s Gingerplum Lemonade (Non-alcoholic)
Grenadine Rickey (Non-alcoholic)
Sunset Cooler (Non-alcoholic)
Bloody Caesar



Martha.s Gingerplum Lemonade (Non-alcoholic)

9 plums pitted plus wedges for garnish 9
5 Tbsp freshly squeeze lemon juice 75 ml
1 cup ginger syrup recipe follows 250 ml
1 cup seltzer chilled 250 ml

Method: Place the plums in a juice extractor and process to extract all
juice. If using a blender or food processor, pass fruit through a fine
strainer set over a bowl to collect juice. Throw away solids. Transfer the
plum juice to a large pitcher and stir in the lemon juice, ginger syrup and
seltzer. Fill pitcher with ice. Garnish with plum wedges, and serve. Serves
6.

Source: Martha Stewart Living


Ginger syrup

1 3/4 cup sugar 425 ml
3 1/2 cup water 875 ml
1 6-inch piece ginger peeled, sliced lengthwise 1

In a medium saucepan, combine the sugar, ginger and 3 1/2 cups
water; bring to a boil over medium-high heat. Cook until the sugar has
dissolved, about 1 minute. Reduce heat to a simmer and cook 5 minutes more.
Remove saucepan from heat and let syrup stand about 30 minutes. Remove and
discard the ginger. Store syrup in an airtight container, refrigerated, up
to 2 months. Makes 4 cups.

Source: Martha Stewart Living






Grenadine Rickey (Non-alcoholic)

1 1/2 cup grenadine 375 ml
1 1/2 oz lime juice 45 ml
club soda

Combine grenadine and lime juice over ice in highball glass. Add
soda and garnish with a wedge of lime. Serves one.

Source: Scripps Howard News Service






Sunset Cooler (Non-alcoholic)

4 oz cranberry juice 120 ml
2 1/2 oz orange juice 75 ml
splash of lemon juice
ginger ale

Blend juices with ice until smooth and top with ginger ale. Serves
one.

Source: Scripps Howard News Service




Bloody Caesar

1 oz vodka 30 ml
celery salt
pepper
1 dash Worcestershire sauce 1
1 dash Tabasco sauce 1
clamato juice

Rim tall glass with celery salt, fill with ice and ingredients.
Garnish with a celery stick, straw, and lime.

Source: Drink Mixer




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