Building on the spirit (npi) of the welcoming committee for the Arrivals Lounge and Lounge of yore, I thought I’d start a topic about cocktails, spirits, and all beverages fermented, distilled, and otherwise alcoholic.
I’ll start this thread by sharing a secret family recipe;
1/2 pound fresh ginger, peeled and cut to 1/4 inch slices
5 cups water
2 cups sugar
3-5 cinnamon sticks
1 vanilla bean
Add ginger, cinnamon sticks, and sugar to water, bring to boil then reduce to a simmer and leave for 1 hour until liquid reduces 50% or so. Add scraping from vanilla bean (or extract, if you must) to the mixture and allow to simmer for 5 more minutes, then remove from heat. Allow to cool, then strain (squeezing ginger) through a filter (coffee filter, or paper towel). You should end up with about 2 cups of the most delicious ginger syrup you’ve ever tasted.
What to do with ginger syrup; the Waetherman’s Dark & Stormy
2oz good (but not too good) dark rum - I use El Dorado 12 year
2 oz ginger syrup (or more, to taste)
2oz seltzer water
slice of lime, squeezed
At the end, you have a fine cocktail and also some nice cooked sliced ginger that can be easily turned in to a pretty spicy candied ginger (dry and toss with granulated sugar).
Syrup can also be used for “virgin” drinks. But why?