Spicy Ginger Tonic

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Cold drinks and patios are synonymous with summer. 


And there’s nothing better than hanging out with family and friends while enjoying those cool bubbly bevvies. 


But when you’re trying to pay attention and make healthier choices you can feel like you’re missing out. 


Not anymore.


This spicy ginger tonic is a great alternative to the more conventional patio bevvies.  The ingredient list is tiny and super clean so you have comfort knowing exactly what you're putting in your body. 


Whether you serve this up as a mocktail or choose to spike it, it’s so filled with flavour (and bubbles!) you won’t feel like you’re missing a thing. 


Enjoy and happy summer.


Spicy Ginger Tonic
serves 1

2 1/2 oz spicy ginger syrup (recipe below)

1 1/2 oz sparkling water

1 oz of vodka or gin (optional)

juice from 1/4 of a lime


How to:

  • Pour all ingredients into an ice filled glass and give a quick stir.
  • Enjoy.


Spicy Ginger Syrup
makes about 3 1/2 - 4 cups

8 Tbsp (about an 8-inch knob) freshly grated organic ginger, unpeeled

1/4 tsp whole cloves

1/4 tsp coriander seeds

1/4 tsp cardamom pods

pinch of cayenne pepper

1 cup maple syrup or sucanat

3 1/2 cups water


How to:

  • In a medium sized saucepan, stir together all ingredients. Cover and bring to a soft boil over medium heat, stirring occasionally.
  • Reduce heat to low and simmer for 20 minutes.
  • Remove from heat and set aside to cool slightly. 
  • Using a fine mesh sieve, strain syrup into a glass jar, pressing on the pulp to release all the liquid.
  • Will keep in the fridge for up to one week.


Sucanat (dried sugar cane juice) is sugar in its most unprocessed form. The molasses is what gives it the dark colour. If you've never worked with sucanat before and are a little curious, please try it here. The molasses gives the syrup a richer flavour with a bit more depth.  It's really quite lovely in this recipe.

The ginger syrup freezes well. Make a big batch and freeze in ice cube trays.