Ginger Rogers

Cocktail recipe from The Art of the Bar, syrup recipe from Imbibe.

  • 8-12 mint leaves
  • 1 1/2 oz Plymouth Gin
  • 1/2 oz ginger syrup*
  • 1/2 oz fresh lime juice
  • Ginger Ale

Method: Put mint leaves in a highball glass, cover with syrup, and muddle lightly until the mint begins to release its aroma. Fill glass with ice; add gin and lime juice and top with ginger ale. Using a bar spoon, stir the drink from the bottom up to mix. Garnish with fresh mint and/or a lime wedge.

To make Ginger Syrup:

  • 1 cup unpeeled, washed, fresh ginger, roughly chopped
  • 1 cup sugar
  • 3 cups water

Finely chop ginger chunks in food processor or blender. Place in a large stockpot. Add sugar and water to the pot and stir. Bring to a boil then reduce to a simmer over medium-low heat and cook for one hour until syrup is created. Strain the syrup through a sieve into a jar or bottle. Refrigerate.

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