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Ginger-Mint Syrup

Contributed by Dushan Zaric and Jason Kosmas

SERVINGS: Makes about 17 ounces

•MAKE-AHEAD

Use this syrup to make the Presbyterian.

Plus: Ultimate Cocktail Guide

3/4 pound fresh ginger, peeled and chopped
1 cucumber, peeled and chopped
1 cup fresh mint
2 cups turbinado sugar
3/4 cup honey
16 ounces water
4 ounces fresh lime juice
1 teaspoon black peppercorns

Place the ginger, cucumber and mint in a food processor and finely chop. Transfer the mixture to a saucepan. Add the turbinado sugar, honey, water, lime juice and black peppercorns; simmer over moderate heat for 10 minutes. Strain into a bowl, pressing on the solids.
Wipe out the pan. Pour in the mixture and simmer over low heat until thick enough to coat a spoon, 10 minutes. Let cool; refrigerate in an airtight container for up to 2 weeks.

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