Virgin Fizz De Tangerina E Lima Kaffir Recipe

Bruise kaffir and combine juices

Lightly bruise the 4 whole lime kaffir leaves by gently pressing them between your palms or running the back of a knife across them once; this releases aroma without shredding the leaf. In a measuring cup or small pitcher, combine 0.5 cups fresh tangerine juice and 0.25 cups fresh lime juice.

Make ginger-syrup contact

Add the 1 tablespoon thinly sliced fresh ginger and 2 tablespoons simple syrup to the citrus mixture. Stir well to combine so the ginger and syrup begin to infuse into the juices.

Infuse briefly

Add the bruised kaffir leaves to the citrus-ginger mixture and let it sit at room temperature for 5–10 minutes to infuse aroma. If you prefer a stronger kaffir flavor, infuse up to 15 minutes but taste occasionally to avoid overpowering bitterness.

Fill two serving glasses (tall or Collins glasses) with the 1 cup of cubed ice divided between them.

Strain the citrus-ginger-kaffir mixture through a fine mesh sieve into a small pitcher or directly into the glasses to remove ginger slices and kaffir leaves (reserve a leaf or two for garnish if desired).

Divide the strained citrus infusion evenly between the two glasses (about 0.375 cups / 90–100 ml per glass).

Top each glass with chilled ginger ale, pouring about 1/2 cup (120 ml) per glass, filling to near the top. Stir gently once with a bar spoon to integrate without losing carbonation.

Garnish each glass with a tangerine wheel and a lime wheel on the rim. Optionally smack or lightly bruise the reserved kaffir leaf between your palms to release extra aroma and float it on top or tuck it alongside the citrus wheel.

Serve immediately with a straw or stirrer so guests can adjust sweetness/effervescence. Offer extra simple syrup on the side if a sweeter drink is desired.