Sparkling Calamansi and Charred Ginger Cooler

Heat a grill or grill pan to high and char the ginger coins and citrus halves until blackened at the edges and fragrant, about 3 minutes.

Serves 4

Ingredients

• 1/2 cup fresh calamansi juice (or substitute equal parts lime and mandarin juice)
• 1 large knob fresh ginger, sliced into thick coins
• 1/3 cup honey or cane sugar
• 1/2 cup water
• 4 calamansi or lime halves, for grilling
• Ice cubes
• 16 oz chilled sparkling water
• Fresh mint sprigs, to garnish
• Pinch of salt

Instructions

1. Heat a grill or grill pan to high and char the ginger coins and citrus halves until blackened at the edges and fragrant, about 3 minutes.
2. Combine the charred ginger, honey and water in a small saucepan and simmer for 5 minutes to make a smoky ginger syrup; let cool and strain.
3. Squeeze the juice from the grilled citrus halves into the calamansi juice.
4. Stir the ginger syrup into the citrus juice and add a small pinch of salt to round out the flavors.
5. Fill four tall glasses with ice and divide the citrus-ginger base among them.
6. Top each glass with chilled sparkling water and stir gently.
7. Garnish with fresh mint and a charred citrus wedge, and serve ice cold.
8. Calamansi, the fragrant little citrus of the Philippines, brings a sweet-tart brightness found in countless Filipino drinks and dishes. Paired here with smoky charred ginger, it becomes a refreshing, alcohol-free cooler that captures the spirit of a tropical cookout, proving the grill belongs as much to the drinks table as to the main course.

Nutrition (estimated, per serving)

• Calories: 110 kcal
• Protein: 0g
• Fat: 0g
• Carbohydrates: 28g
• Fiber: 0g
• Sugar: 25g
• Sodium: 30mg