From the kitchen
Camel Milk Ginger Fizz
A cold ginger-and-camel-milk highball topped with sparkling water, designed to stay lively, lightly sweet and genuinely fizzy.
By Aunesty Janssen · The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes
Ingredients
- 1 cup very cold camel milk
- 2 to 3 tbsp ginger syrup, to taste
- 1 cup very cold sparkling water
- Ice
- 2 strips lime peel or lime wedges
Method
- Fill two tall glasses with ice.
- Whisk camel milk with 2 tablespoons ginger syrup until evenly combined; taste and add the third tablespoon only if needed.
- Divide the ginger milk between the glasses.
- Slowly top each with sparkling water, pouring down the side to preserve carbonation.
- Stir each glass once, gently, from bottom to top.
- Express lime peel over the surface or garnish with a wedge and serve immediately.
Cook with confidence
Before you start
Carbonation Last
Sparkling water is the final ingredient and gets one gentle stir. More agitation simply throws away bubbles.
Syrup Strength
Homemade and commercial ginger syrups vary, so start at two tablespoons and taste.
Lime
Use peel for aroma or only a few drops of juice if desired; a large acid addition is unnecessary in a milk fizz.
Service
Pre-chill everything and build individual glasses rather than holding a pitcher.
Kitchen note
Add the sparkling water last and stir minimally, vigorous stirring will flatten the fizz faster than the drink can be enjoyed.
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