Salute Tonic Recipe

Make simple syrup (if needed)

Combine equal parts granulated sugar and water (2 tbs sugar + 2 tbs water) in a small saucepan. Heat gently, stirring, until sugar dissolves. Cool to room temperature before using. Alternatively use honey syrup (1:1 honey:water) warmed and cooled.

If you don't have fresh ginger juice, grate 1 tsp fresh ginger and press through a fine mesh or cheesecloth to extract roughly 1 tsp ginger juice. Strain any solids.

In a chilled pitcher or large mixing glass, combine 1 cup cold sparkling water (or tonic water), 1 cup fresh pomegranate juice, 2 tbs fresh lemon juice, 1 tsp fresh ginger juice, and 2 tbs simple syrup. Stir gently to combine, preserving carbonation.

Taste and adjust sweetness or brightness: add up to 1 tbs more simple syrup for sweetness, or another teaspoon lemon juice for brightness. If you want more ginger heat, add grated ginger (up to 1 tsp) or an extra 1/2 tsp ginger juice.

Right before serving, add the remaining 1 cup cold sparkling/tonic water to the pitcher and fold gently to retain bubbles.

Fill two tall glasses with ice (or one large ice-filled glass if serving one). Divide the tonic mixture evenly between the glasses.

Drop 1 tablespoon pomegranate arils into each glass to add color and mild texture.

Thread 3 thin slices of candied ginger onto a short cocktail pick and rest it across each glass, or drop 3 slices directly into the drink for more ginger flavor. Add one lemon wheel or twist to each glass and gently slap and tuck 3 mint leaves into the rim for aroma.

If desired, add 1 dash of Angostura or ginger bitters to each glass for depth. Stir once gently with a bar spoon to incorporate garnish flavors without losing fizz.

Serve immediately while sparkling. Encourage guest to stir gently to release candied ginger flavors as they sip. Leftover tonic (without ice and garnishes) can be kept chilled and bubbly for up to 6 hours; re-stir before serving.