Three Ways With Ranga

December 23, 2016

I went to school with a couple of the boys from Ranga Ginger Beer, way back when Cambridge wasn’t cool, and I found out about this brew when I was managing an event that they needed a liquor license to attend.

While I really wanted to support the team, there was one problem – I don’t like ginger beer.  Well, so I thought!  One of my besties brought some over last Christmas, and there has been a bottle in the fridge ever since.

While Ranga is the perfect drop over ice, we all know I fancy myself a bit of a cocktail chef, and so I thought I’d share some of my faves.

Citrus Ranga

Fill a glass with ice, add about a shot glass worth of limoncello (I used Koast Limoncello).  Add a decent squeeze of fresh lemon (ones from the tree are best), and some clapped mint, top up with Ranga and give it a stir.


Raspberry Ranga

Chambord is black raspberry liquer, it’s my fave, and I’m lucky enough to have a sister that shows up with a bottle every now and then.

Take a handful of frozen raspberries (I use NZ grown ones), and add a shot glass full of Chambord.  Leave it to soak and then use a swizzle stick (or a muddler), and crush the berries.  Add ice, and pour over the Ranga.


Peach and Pomegranate Ranga

I used a shaker for this beauty, but it’s not compulsory.  Take a handful of pomegranate seeds and add them to the shaker with a shot of peach vodka, use the swizzle stick to crush the pomegranate seeds.  Add ice and the juice of half a lime and then shake.  Pour the mix into your glass (straining the seeds and ice), and top with Ranga.


Hazel Signature

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