Prep: 15 min
Cook: 15 min
Storage: 2 weeks
Yield: about 1 pint
Liquid measuring cup
Dry measuring cup
4-Quart sauce pan
Airtight storage container
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
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.