This recipe is a crowd-pleasing twist on a classic. Ginger and spice provide seasonal warming to this refreshing slushie. Makes 6 servings.
4 cups Apple Cider
1 cup NOLET’S Silver Gin
1 cup Chilled Chai Tea
1/4 cup Fresh Lemon Juice
2 Tbsp. Cooled Ginger Syrup
GINGER SYRUP
3/4 c. peeled Ginger sliced thin
1 cup Sugar
1 cup Water
For Ginger Syrup: Combine in small saucepan, bring to boil then simmer about 15 minutes. Strain and cool in refrigerator. Leftover Syrup can be stored and used for 2 weeks.
Pour 3 cups of Apple Cider into ice cube trays and freeze until solid. When ready to serve, combine frozen cider cubes with all other ingredients in blender and blend to slush consistency. Pour into glasses, garnish with apple matchsticks and serve.
