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.