Sometimes it’s hard to find a special, non-alcoholic beverage for parties that doesn’t fall into the punch category. That’s why I love this bubbly drink. It has a little tartness from grapefruit and spice from ginger.
—DAWN VIOLA CLERMONT, FL
PREP: 25 MIN. + CHILLING • MAKES: 8 SERVINGS
1 cup sugar
1 cup water
1/2 cup sliced fresh gingerroot
1/2 teaspoon whole peppercorns
1/4 teaspoon vanilla extract
1/8 teaspoon salt
1/4 cup coarse sugar
3 cups fresh grapefruit juice, chilled
Ice cubes
4 cups sparkling water, chilled
1. In a small saucepan, bring the first six ingredients to a boil. Reduce heat; simmer 10 minutes. Refrigerate until cold. Strain syrup, discarding ginger and peppercorns.
2. Using water, moisten rims of eight cocktail glasses. Sprinkle coarse sugar on a plate; hold each glass upside down and dip rims into sugar. Discard remaining sugar on plate.
3. In a pitcher, combine grapefruit juice and syrup. Pour 1/2 cup into prepared glasses over ice; top with 1/2 cup sparkling water.
GINGERROOT 101
Fresh gingerroot is available in your grocer’s produce section. It should have a smooth skin. If wrinkled and cracked, the root is dry and past its prime. When stored in a heavy-duty resealable plastic bag, unpeeled gingerroot can be frozen for up to 1 year.