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.

Ingredients

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

Method

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.