Cardamom-Agave Sparkler Cooking down agave into a thick syrup intensifies the flavor while the bright flavor of the cardamom adds interest. This recipe makes 1/4 cup syrup, which is enough for 4 servings. 16 green cardamom pods 1/3 cup agave nectar 1/4 cup water 2 teaspoons fresh lemon juice Spread the cardamom pods on a study surface and smash with a hammer, mallet, or small cast-iron skillet until the pods are crushed and the seeds within are bruised. Be careful not to pound on a tile counter, as it may crack in the process. Combine all ingredients in a small saucepan. Bring to a simmer and reduce until about 1/4 cup liquid is left. Remove from the heat and allow to cool for 15 minutes before straining into a small container. Store in the refrigerator for up to 1 month. To serve, mix 1 tablespoon cardamom syrup with 1 1/3 cups seltzer.
Fermented Ginger Brew Makes 1 gallon (10-16 servings) 3 1/2 quarts water 3 ounces fresh ginger root, coarsely grated
Grapefruit Soda Makes 2 cups syrup, enough for 4 12-ounce servings The flat tonic water in this recipe adds a bitter flavor to the syrup. The result is a bittersweet grapefruit soda that is unusually refreshing. If you don’t have flat tonic water, substitute plain water. 1 cup sugar 1 cup flat tonic water 2 grapefruits, zest finely grated and juiced 1/2 t fine sea salt In a small saucepan, combine grapefruit zest, tonic, and sugar and bring to a boil over medium heat. Stir until sugar dissolves and remove from heat. Allow to cool to room temperature, then strain out the zest. If left in the syrup, the zest will lend an unpleasant bitter aftertaste. Add the sea salt and grapefruit juice and stir until dissolved. This syrup keeps for 2 days, refrigerated. To serve, mix equal parts syrup and seltzer water.
1 1-inch pice dried ginger 1 lb. sugar 1 tablespoon apple cider vinegar 1/8 teaspoon champagne yeast (saccharomyces bayanus)
Prepare for brewing by sanitizing your plastic bottles and funnel. Homebrew shops carry commercial agents such as Idophor or Starsan. You can also swirl a small amount of vodka around to coat the inside of the bottle. The alcohol will kill any unwanted pathogens. Bleach solution is not recommended. In a large saucepan, combine water and gingers. Bring to a simmer over medium heat, stirring occasionally. Simmer, uncovered for 15 minutes. Add the sugar and vinegar and stir until the sugar dissolves. Remove from heat and let cool until the mixture reaches warm room temperature--between 75 and 80 degrees. Strain out the ginger. Add the yeast and stir until completely dissolved. It’s important to wait until the mixture cools to room temperature, otherwise the yeast will die as soon as it’s added and the soda will not carbonate. Using your kitchen funnel, pour the mixture into the sanitized bottles, leaving 1 1/2 inches of air space at the top of each. Seal and store at room temperature for 3-5 days. When the bottles feel hard, the soda inside is fully carbonated. Move the bottles to the fridge and chill for a week before serving. Consume within 3 weeks of chilling to avoid overcarbonation.
33