Total time: 15 minutes
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.
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.
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 © 2015, Los Angeles Times