Spring Fling cocktail

Fun and festive drink to celebrate the end of winter!

After a long, hard and exceedingly cold winter, I am really ready to embrace the warmth and sunshine of spring. For me, the new season signals a shift in the kitchen; I look for dishes that shed a little of their winter weight in favour of fresh, bright flavours. This well-balanced cocktail offers both tang and sweetness; it is a great way to celebrate the longer days and melting snowbanks. If you prefer, omit the gin for a refreshing and delicious non-alcoholic libation.


For the ginger syrup:

  • 1/2 cup (125 mL) white sugar
  • 1 cup (250 mL) water
  • 1 teaspoon (5 mL) black peppercorns
  • 2 ounces (56 grams) fresh ginger, peeled and chopped (about a 5”/12.5 cm knob)

For the cocktail:

  • 1.5 ounces (45 mL) gin
  • 1 ounces (30 mL) freshly squeezed lemon juice
  • 1 ounces (30 mL) ginger syrup
  • soda water
  • 1 inch x 1/2 inch (2.5 x 1.25 cm)piece of lemon peel


  • Put sugar, water, peppercorns and chopped ginger in a small saucepan.
  • Bring to a boil then reduce heat and simmer for 30 minutes.
  • Strain into a jar with a tight lid and refrigerate until cool. Ginger syrup can be stored in the fridge for about a month.
  • Put gin, lemon juice and ginger syrup in a cocktail shaker or a medium-sized jar with a tight lid. Add four ice cubes and shake gently for one to two minutes to chill the mixture.
  • Strain into a martini glass or champagne coupe.
  • Top with a splash of soda water and garnish with lemon peel.

Makes 1 cocktail.

Author: Paula Roy

Welcome to my kitchen! I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. If you enjoy this space be sure to check out my Rogers TV Ottawa cooking show, Paula Roy's Favourite Foods, available on local cable, streaming and a dedicated playlist on Rogers TV's YouTube channel.

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