Play all audios:
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.
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: HOT AND SPICY CRAWFISH BOIL 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. COLLARD GREEN SPRING ROLLS These crispy, spicy Chinatown-style spring rolls are
made with traditional Southern greens. READ ABOUT TODD RICHARDS’ BOOK, _ROOTS, HEART, SOUL_.