A Fly Fishing Magazine Unlike Any Other
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photo courtesy of DUN Magazinephoto courtesy of DUN Magazine

Prep: 15 min

Cook: 15 min

Storage: 2 weeks

Yield: about 1 pint

Equipment:     

Sharp knife

Vegetable peeler

Liquid measuring cup

Dry measuring cup

4-Quart sauce pan

Airtight storage container

Ingredients:  

2-inch Piece of Fresh Ginger Root

1 Piece of Lemon Grass

1 Lemon Zested

2 Kafier Lime Leaves

1 Cup Water

1 Cup Sugar

photo courtesy of - DUN Magazine

Cooking Instructions:

Cut the ginger root into even slices.

Cut the lemongrass into 1" pieces.

Zest the lemon using a vegetable peeler.

Place the cut ginger, lemongrass, lemon zest, and the lime leaves in the sauce pan with the sugar and water.

Bring the cut ginger mixture to a boil and simmer for 5 minutes stirring occasionally ensuring the sugar is completely dissolved.

Cool the ginger mixture in the pot and transfer to a sanitized airtight storage container.

Building the Drink:

Fill a Collin's glass with good quality ice.

Measure 2-ounces of the ginger syrup and pour over the ice.

Top off with sparkling mineral or seltzer water.

Stir the drink gently to combine.

Garnish with a mint sprig and a lemon wheel.

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