Cut fresh ginger into fourths. Combine all ingredients and refrigerate 4 to 5 hours to bring out full flavor. Remove and discard ginger pieces. Serve over crushed ice.
Wine Pairing(s)
Block 13 Cabernet Sauvignon
Digger's Bluff 'Top Dog' Shiraz
Saint Cosme Cotes-Du-Rhone
Alain Paret Les Larmes du Pere
Martin Ray 'Angeline' Cabernet Sauvignon
Domaine Vieille Julienne Cotes-du-Rhone
Tyrell's Chardonnay
Laurent Perrier 'Grand Siecle Alexandra' Rose
Arthur Barolet Macon-Villages
Louis Bernard 'Selection' Syrah-Grenache
Calories From Fat 6 Protein 1 Carbohydrates 17 Calories 75
Dietary Fiber 5 Calcium 37 Iron 1 Sodium 4 Vitamin A 256
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