"The ginger syrup keeps in a sterilised jar or bottle in the refrigerator for up to a month, so I make it in large quantities to have on hand in the summer," says Tom Walton. "It's the perfect hot-weather drink."
- 180 ml dark rum (Walton uses Kraken Black Spiced Rum)
- 1 cup (firmly packed) mint leaves
- 2 lemons, thinly sliced
- 75 gm ginger, coarsely chopped
- 250 gm caster sugar
- 125 ml lemon juice (½ cup)
- 15 gm runny honey
- ½ long red chilli, seeds removed, coarsely chopped
- 500 ml filtered water (2 cups)
- 1For ginger syrup, process ingredients in a blender until smooth, strain through a muslin-lined sieve and refrigerate in a sterilised container until required. Makes 1 litre.
- 2Combine 250ml ginger syrup in a jug with rum, mint and lemon and use a rolling pin or muddler to muddle slightly. Top up with ice cubes and soda water to taste and serve.
This recipe is from the February 2013 issue of Australian Gourmet Traveller.