Lifestyle

Recipe: Bright 'n' Sunny

Total time: 15 minutes

Servings: 1

Note: From Craft Los Angeles. Elixir G is available at many liquor stores, or you may substitute ginger-lemon syrup. Craft beverage director David Lusby recommends Bundaberg Ginger Beer from Australia. The ginger-lemon simple syrup recipe makes enough for five cocktails.

Ginger-lemon syrup

3 tablespoons sugar

1-inch piece of ginger, thinly sliced

1/2 ounce freshly squeezed lemon juice

1. In a heat-proof measuring cup, combine the sugar with 3 tablespoons water, stirring to combine. Heat on medium heat in a microwave for 30 seconds. Or place the sugar and water in a heatproof bowl and set the bowl on top of a small saucepan filled halfway with boiling water, stirring just until the sugar melts and forms a syrup, about 20 seconds. Remove from heat and allow to cool slightly.

2. In a cocktail shaker, combine the ginger and lemon juice. Using a muddler or the back of a spoon, mash the ginger well. Add the syrup and strain into a glass or plastic bowl. Cover and refrigerate up to 5 days. Makes 2 1/2 ounces.

Assembly

2 ounces citrus rum (such as Cruzan)

1/2 ounce Elixir G or ginger-lemon syrup

1/2 ounce pineapple juice

1/2 ounce freshly squeezed orange juice

2 ounces ginger beer

In a cocktail shaker, combine the rum, Elixir G (or ginger-lemon syrup), pineapple juice and orange juice. Fill with ice and shake until chilled. Strain into an ice-filled cocktail glass. Top with ginger beer.

Each serving: 195 calories; 0 grams protein; 17 grams carbohydrates; 0 grams fiber; 0 grams fat; 0 grams saturated fat; 0 mg. cholesterol; 5 mg. sodium.

Copyright © 2014, Los Angeles Times
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