Gingersnap Faux 75 (Mocktail)
Start by filling your Gingersnap cocktail infusion kit with hot water. Let cool, strain and add liquid back into the jar.
Pitcher:
- 250 ml Gingersnap “tea”
- 1 L apple cider or fresh pressed apple juice
- 1 bottle non-alcoholic sparkling wine
- Candied ginger or lemon for garnish
Add tea and cider/juice to a pitcher. Let cool in the fridge. Just prior to serving add non-alcoholic sparkling wine. Serve in champagne flutes.
Individual:
- 1 oz Gingersnap “tea”
- 3 oz apple cider or fresh pressed apple juice
- Top with non-alcoholic sparkling wine
Add ‘tea” and cider to an ice-filled shaker. Shake to chill. Strain into a chilled champagne flute. Top with non-alcoholic sparkling wine. Garnish with candied ginger or lemon swirl on a cocktail pick.
