Ginger Rogers

No story behind this one, besides straight ahead deliciousness.  This is a straight up lift off of a cocktail from the Absinthe Brasserie & Bar in San Francisco.  (Trivia for Top Chef dorks, this is the restaurant Jamie from Season 5 cooked at.  And sorry guys, she’s a lady who likes ladies. Damn.)  But I’ve seen this drink on enough menus of other bars around town and across the coasts that my shame level barely registers above Impulse Speed.  Even the Chronicle had the recipe at one point!

1 1/2 oz. gin
8-12 mint leaves
1/2 oz. ginger syrup(*)
1/2 oz. fresh lime juice
ginger ale

Combine the mint leaves and ginger syrup in a tall glass and muddle mint until you smell the aroma.  Add lime juice and gin.  Fill glass with ice and top with ginger ale.  Stir from bottom to top.

For this I used a ginger beer, as I like my ginger drinks with kick.  I prefer Bundaberg, an Australian ginger beer that has the right balance between sweet and heat.

* Ginger Syrup

1 cup water
1 cup sugar
2-inch piece ginger, sliced into thin strips
2 tsp. black peppercorns

Dissolve sugar & water.  Simmer for ten minutes with ginger and peppercorns.  Remove from heat and steep for 2-3 hours.  Strain and bottle.

Ginger Rogers


3 thoughts on “Ginger Rogers

  1. Catherine says:

    Peppercorns–brilliant! I made some ginger syrup last night, but I wish I’d thought to check your blog first for inspiration. Was going to do Moscow Mules for movie night tonight, but now I can see it’d be easy to give people another option–this sounds delicious.

    • chinanob says:

      I’ve also seen some recipes that call for a 1:1 mix of sugar and “ginger juice”. The method to get the ginger juice is apparently go to Whole Foods or other natural foods store with a juice bar, buy some ginger, and ask them to juice it in their industrial strength juice machine. The alternative is to grate the ginger at home and then squeeze through a cheesecloth. I’m thinking maybe I can stick the ginger piece in a ziploc bagt & just pulverize the ginger with a mallet or rolling pin. simmer the ginger “goo” in sugar and water and then strain. The quest for maximum strength ginger continues…

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