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.

Lemon, ginger and just a hint of black pepper give this gin-based cocktail a huge flavour punch.

Ingredients

For the ginger syrup

• 1/2 cup (100 g) white sugar
• 1 cup (250 mL) water
• 1 teaspoon (5 g) black peppercorns
• 2 oz (50 g) fresh ginger, peeled and chopped (about a 5” / 12.5 cm knob)

For the cocktail

• 1.5 oz (45 mL) gin
• 1 oz (30 mL) freshly squeezed lemon juice
• 1 oz (30 mL) ginger syrup
• Soda water
• 1 inch x ½ inch 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.