Ingredients:
- Cardamom
- Salt (or sugar)
- 1 litre Soda water
- 200 gms Stem Ginger
Method:
- Soak the stem ginger overnight in half litre of soda water with two or three cloves of ground cardamom.
- Decant the mixture into flutes or coupes leaving the sediment behind and toup up with soda water, coloured with edible coluring if you wish.
- Cocktail sticks of olives (with a salt frost) or red cocktail cherries (with sugar frost) can also be used.
Serves: 6-8
Tip: Dry Ice (frozen CO2 not very cold water ice) is fun to use sometimes, but don't use it with carbonated beverages.