Reed’s Ginger Snap

Ingredients

Reed’s Extra Ginger Brew

Ice

2 tsp. ginger juice

Pinch of cinnamon

Pinch of ground cloves

1 egg white

Cinnamon stick

Reed’s Crystallized ginger square

Finely ground gingerbreadcookie

 

Directions

Pour enough ginger beer into a saucer to cover and dip amartini glass into the saucer to coat the rim. Dip into a saucer with ground cookie. Scoop ice into shaker. Pour ginger juice, and splash of ginger beer into a shaker. Add a pinch of ground cloves and cinnamon. Separate an egg and add egg white to shaker. Shake vigorously for at least 20 seconds until drink is frothy and foamy. The longer you shake, the foamier the drink. Add ginger beerand stir slightly. Pour into glass.

Garnish with a cinnamon stick and crystallized ginger square, and sprinkle the top with finely ground gingerbread cookie.

Alternative:  Add 1.5 oz dark rum and 1tsp cinnamon schnapps before shaking.

 

 

Reed’s Cherry Ginger Sangria

Ingredients

Ice cubes

Reed’s Cherry Ginger Brew

Maraschino cherries

Fresh or frozen raspberries or mixed berries

 

 

 

Directions

Fill a tall glass with ice cubes. Pour in the Cherry Ginger Brew. Drop a few maraschino cherries and raspberriesinto the glass. Drink.

Alternative: Add 2 oz gin and 1oz red wine before stirring.

 

Cranberry Sparkler

Ingredients

1-ounce cranberry juice (sweetened)

1 wedge lime

750 bottle of Reed’s Extra Ginger Brew

Cranberries (frozen)

Directions

In a chilled Champagne flute add cranberry juice and a squeeze of lime. Top off the glass with Champagne. Garnish with 3 or 4 cranberries.

Alternative:  Add 2 oz Veev Acai liqueur and stir.

 

 

Jack Frost Cider

Ingredients

Ice cubes

Reed’s Spiced Apple Ginger Brew

Cinnamon Sticks

 

 

 

 

Directions

Fill a tumbler with ice cubes. Pour in the Spiced Apple Ginger Brew. Stir with a cinnamon stick. Drink.

Alternative:  Add 2 oz pressed apple liqueur and a splash of grenadine.