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Ginger-Mint Syrup

  • SERVINGS: Makes about 17 ounces
  • MAKE-AHEAD

Use this syrup to make the Presbyterian.

Plus: Ultimate Cocktail Guide

  1. 3/4 pound fresh ginger, peeled and chopped
  2. 1 cucumber, peeled and chopped
  3. 1 cup fresh mint
  4. 2 cups turbinado sugar
  5. 3/4 cup honey
  6. 16 ounces water
  7. 4 ounces fresh lime juice
  8. 1 teaspoon black peppercorns
  1. 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.
  2. 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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