This spicy simple syrup is perfect in Bobby Flay's twist on the classic mint julep.
1 1/4 cups sugar
1 1/4 cups water
1/4 pound fresh ginger, peeled and finely chopped
One 3-inch piece of orange peel
1/4 cup lightly packed mint leaves
In a small saucepan, bring the sugar and water to a boil; simmer until the sugar is dissolved, 3 minutes. Remove from the heat and add the ginger, orange peel and mint. Let the syrup cool completely, 1 hour; strain through a fine sieve before using.
The Ginger-Mint Syrup can be refrigerated for up to 1 month.