Gingerbread Citrus Fizz mocktail recipe
Black tea, ginger-molasses syrup and citrus in a festive highball that stays bright.
Method: Build · Glass: Highball glass · Time: 6 minutes plus chilling · Difficulty: Beginner
Ingredients
- 2½ oz strong chilled black tea
- ½ oz ginger-molasses syrup
- ½ oz fresh lemon juice
- ¼ oz fresh orange juice
- 3 oz well-chilled club soda
- to fill large ice cubes
How to make it
- Brew black tea strong, then chill it fully.
- Fill a highball with large ice and add tea, ginger-molasses syrup, lemon juice and orange juice.
- Top with cold club soda and lift once with a bar spoon.
- Express the orange peel, add it with the ginger slice and serve.
Garnish
One wide orange peel and a thin fresh ginger slice
Why this balance works
Molasses brings a deep gingerbread note but can hide everything else if it is heavy-handed. The lemon gives the drink its clean line, while the small orange measure rounds the edge. Taste the tea-and-citrus base before adding soda; it should be firm but not sticky.
Technique to keep
Use a syrup made with fresh ginger and molasses rather than shaking dry spice into the drink. Syrup distributes flavour evenly and leaves a clear highball. Keep the tea cold and soda last so the gingerbread notes feel aromatic, not flat.
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