Salted Lemon-Ginger Spritzer

By Alison Roman

Salted Lemon-Ginger Spritzer
Rikki Snyder for The New York Times
Rating
4(298)
Comments
Read comments

A little sweet, lightly sour and a touch briny: This spritz is inspired by the salty lemonade found in Vietnam as a way to beat the heat. Without ice and ginger beer, this mix keeps well in the fridge, so consider making a large batch to help get you through the summer. If adding ginger kombucha, bear in mind that, though most brands are not legally considered alcoholic by the Alcohol and Tobacco Tax and Trade Bureau, they do contain trace amounts (up to 0.5 percent). If you're strictly abstaining, opt for something like non-alcoholic ginger beer or ginger ale.

Featured in: These Drinks Have a Secret

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:1 drink
  • ¼lemon, seeds removed, coarsely chopped (skin, peel and all)
  • Small pinch of kosher salt or fine sea salt
  • 1tablespoon fresh lemon juice
  • 1teaspoon freshly grated ginger (optional)
  • Ginger beer or ginger kombucha, to taste
  • Lemon wedge or slice of fresh ginger, for garnish
Ingredient Substitution Guide
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 1

    Place the lemon and salt in a large wine glass and using the back of a spoon, lightly muddle to break up and release some of the oils and juices. Add lemon juice and ginger (if using) and top with lots of ice and ginger beer. Garnish with lemon wedge or fresh ginger.

Ratings

4 out of 5
298 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Sheelah

I made this with lime instead of lemon, no optional ginger and ginger beer and it was delish. The fizziness, the salt and the ginger go a long way to making it much closer to a real cocktail than most recipes, which end up tasting like jazzy juice.

Mary

As a lemon and water aficionado, this sounds like a nice compromise for those of us that wish to abstain from alcohol!

MattieB

I made this with Fever-Tree Ginger Beer (a guy at the grocery store next to me recommended it as well worth the price). It was delicious, but next time I’ll use less fresh ginger. With the higher quality ginger beer, 1tsp was a bit too much and made my lip burn a bit.

Lauren

Made this with preserved lemon and some fresh lemon juice - tasty, but I felt like the lemon got lost a bit. I’d like to try again with a little more lemon.

Garrett B.

A delicious mocktail option for summer days. Went a little heavier on the salt which I loved, but easy to adjust depending on how much salt you prefer in your food and beverage.

Jane in Laguna

I made this for a group of women friends who get together for a potluck brunch once a month. It was such a hit that whoever is hosting offers it every time. Fever Tree Ginger Beer is key and we skip the extra ginger. The cold champagne gets left in the dust.

Private comments are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.