Ginger-Mint Syrup

Use this syrup to make the Presbyterian.Plus: Ultimate Cocktail Guide

17 ounces


  • 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


  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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