Spring Fling Cocktail

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.

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.

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About Paula Roy

Welcome to my kitchen! I play with words and with food. I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. I'm also an enthusiastic explorer of faraway lands and cuisines.
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3 Responses to Spring Fling Cocktail

  1. Pingback: Spring Fling Cocktail | MOMMA'S RECIPES

  2. Pingback: Maple Gimlet | Constantly Cooking

  3. Pingback: Maple Gimlet | MOMMA'S RECIPES

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