"This makes a delicious base to which you can add soda, juice, tonic or any other mixer for a thirst-quenching and delicious alternative to an alcoholic drink in the evening. Prep 15 min Infuse 1 week+ Makes 500ml bottle For the fire cider 2 jalapenos, finely sliced seeds and all 1 large thumb of ginger, peeled and finely sliced 2 branches fresh rosemary 1 cinnamon stick 3 heaped tbsp honey 2 garlic cloves, peeled 1 thumb turmeric, peeled and finely sliced (optional) 350ml apple cider vinegar"
"Mix all the ingredients for the fire cider in a sterilised 500ml jar, then put in the fridge for at least week, and preferably three to extract the most goodness from the ingredients. Strain the liquid, discard the solids, then transfer the liquid to a sterilised 500ml bottle or jar and put in the fridge, where it will sit happily for at least three months."
"For the cranberry fizz (serves 1) 30ml fire cider 75ml cranberry juice1 wedge of orange Sparkling water, to top To serve, either top with sparkling water or make a cranberry fizz by pouring 30ml fire cider and 75ml cranberry juice into a highball glass. Fill the glass with ice, push in the orange wedge and top with sparkling water."
A make-ahead fire cider combines jalapenos, ginger, rosemary, cinnamon, honey, garlic, optional turmeric and apple cider vinegar, then infuses refrigerated for at least one week and preferably three. After straining and bottling, the fire cider keeps in the fridge for at least three months and serves as a versatile mixer for soda, juice or tonic. A cranberry fizz is made with 30ml fire cider, 75ml cranberry juice, an orange wedge and sparkling water. A spiced syrup adds aromatic depth to a negroni, suggested with mezcal instead of gin, and pairs well with prunes and oloroso.
Read at www.theguardian.com
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