Ginger Syrup + a recipe for a Dark & Stormy cocktail

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I’m a true believer in the power of anticipating fun. Also, I really like to prepare thoroughly and well in advance for a house party (or actually any chance to entertain). So all this rummaging around prior to any occasion is most likely a mix of my enthusiasm and slight urge to control.

In any case, the outcome could be way worse than this Ginger Syrup.

It is great to have in your pantry or fridge and you will most likely be happy to bust it out, as it serves as a great basis for a cocktail (I am thinking of some really good Jamaican ‘Dark & Stormy’) or as a basis for a good lemonade.

Also, the smell of this simmering syrup is just the best as it is warm, spicy and really reminds me of winter and Christmas. Question is whether things possibly can get better. 🙂

Photo 28-11-15 15 39 00

?Ginger Syrup + a recipe for a Dark & Stormy cocktail

Ingredients

  • 225 grams of fresh ginger, washed and sliced into thin strips
  • 500 grams of sugar
  • 500 grams of water
  • 1 lime, washed and quartered

Instructions

  1. The first step of this recipe is to blanch the ginger to take off its sharp edge. In case you like things spicy you might want to skip this step, but to me this end product is zippy enough already.
  2. Put the sliced ginger into a pan with boiling water and cook it for around 8 minutes. Turn off the heat and drain the contents.
  3. Place the ginger back into the pan and now pour in the 500 milliliters of water, together with the sugar and lime (no need to squeeze, just add them whole). Let all boil for around 45 minutes until the syrup has a beautiful golden color. In case you are looking for a warmer color, you could consider to use cane sugar.
  4. After the 45 minutes, you drain the syrup off the ginger through a sieve or coliander and pour it into a thoroughly clean bottle (I achieve this by cleaning the bottle with soup and then rinsing it thoroughly with boiling hot water, followed by letting the bottle air-dry). Be sure to handle the mixture carefully as it tends to get really hot.
  5. With the remaining ginger you could consider to make candied ginger or mix it into apple chutney for example. If you plan to use it for other purposes, you might want to consider to peel the ginger before using it. The peel is edible after cooking so long, but question is whether it looks that tempting. I pureed the remaining ginger together with cooked apple and pear and served it next to a cheese platter as a spicy version of a chutney.
  6. To the fun part:
  7. You can make a delicious Dark & Stormy (served in a large glass) by mixing 1 shot glass of Ginger Syrup with 2 shot glasses of rum, the juice of half of a lime and topping it up with ice cubes and sparkling mineral water (around 100-150 milliliters).
http://tukskitchen.com/2015/12/09/%ef%bb%bfginger-syrup-recipe-dark-stormy-cocktail/
?Ginger Syrup + a recipe for a Dark & Stormy cocktail

Ingredients

  • 225 grams of fresh ginger, washed and sliced into thin strips
  • 500 grams of sugar
  • 500 grams of water
  • 1 lime, washed and quartered

Instructions

  1. The first step of this recipe is to blanch the ginger to take off its sharp edge. In case you like things spicy you might want to skip this step, but to me this end product is zippy enough already.
  2. Put the sliced ginger into a pan with boiling water and cook it for around 8 minutes. Turn off the heat and drain the contents.
  3. Place the ginger back into the pan and now pour in the 500 milliliters of water, together with the sugar and lime (no need to squeeze, just add them whole). Let all boil for around 45 minutes until the syrup has a beautiful golden color. In case you are looking for a warmer color, you could consider to use cane sugar.
  4. After the 45 minutes, you drain the syrup off the ginger through a sieve or coliander and pour it into a thoroughly clean bottle (I achieve this by cleaning the bottle with soup and then rinsing it thoroughly with boiling hot water, followed by letting the bottle air-dry). Be sure to handle the mixture carefully as it tends to get really hot.
  5. With the remaining ginger you could consider to make candied ginger or mix it into apple chutney for example. If you plan to use it for other purposes, you might want to consider to peel the ginger before using it. The peel is edible after cooking so long, but question is whether it looks that tempting. I pureed the remaining ginger together with cooked apple and pear and served it next to a cheese platter as a spicy version of a chutney.
  6. To the fun part:
  7. You can make a delicious Dark & Stormy (served in a large glass) by mixing 1 shot glass of Ginger Syrup with 2 shot glasses of rum, the juice of half of a lime and topping it up with ice cubes and sparkling mineral water (around 100-150 milliliters).
http://tukskitchen.com/2015/12/09/%ef%bb%bfginger-syrup-recipe-dark-stormy-cocktail/

 

 

 

 

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