Ingredients
8 fresh mint leaves
½ oz ginger syrup, ((recipe follows))
2 oz gin of choice
½ oz fresh lime juice
2 oz ginger beer (chilled)
3 dashes bitters (optional)
1 cup water ((227 g))
1 cup granulated sugar ((200 g))
2 inch fresh ginger root, (peeled and sliced)
Instructions
In a tall glass, muddle mint leaves with ginger syrup. Add gin, lime juice, ginger beer, and dashes of bitters. Stir together. Add ice. Garnish with lime wedges and additional mint leaves.
Ginger Syrup:
In a small sauce pot, combine water, sugar, and sliced ginger. Bring to a boil until sugar dissolves. Remove from heat. Cover with lid and let ginger steep for 15-20 minutes. Strain and discard ginger. Store syrup in fridge until ready to use. Keeps in the fridge for 2 weeks.All images and text ©The Little Epicurean