Staying Fit
Clay Williams
This classic New York–inspired spritzer hearkens back to red drink, also known as “red drank,” and has a rich history among West Africans and people of African heritage in the Americas.
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Serves 8
Ingredients
- 16 ounces unsweetened cherry juice
- 1 small knob ginger, peeled and roughly chopped
- 1 cup turbinado sugar
- 1 lemon, zested in wide strips
- 32 ounces seltzer water
- 32 cherries, pitted
- 1 lime or lemon, cut into 8 wedges
Directions
Bring the cherry juice, ginger, and sugar to a simmer in a saucepan over medium heat, stirring continuously until the sugar completely dissolves. Remove from the heat.
Add the lemon zest, then let the cherry-ginger juice steep for 20 minutes. Remove the lemon zest, then strain the cherry-ginger juice through a fine mesh sieve into a small pitcher or large measuring cup.Pour 2 ounces (about 1/4 cup) of the cherry-ginger syrup into each of 8 highball glass. Fill the glasses with ice, then top off with 4 ounces of seltzer water. Skewer 4 cherries and garnish each drink. Serve with a lime or lemon wedge. Cheers!
Cook With Chef Todd
Cover photography by Clay Williams; Cover design by Mumtaz Mustafa
Two more recipes from Roots, Heart, Soul for AARP members to try:
This Jamaican-Louisianan-style crawfish boil, paired with collard green spring rolls and NY Cherry-Ginger Spritz, offers a hat tip to Caribbean, Chinese and Black cultures.
These crispy, spicy Chinatown-style spring rolls are made with traditional Southern greens.
Read about Todd Richards’ book, Roots, Heart, Soul.
