You might be familiar with last year’s summer cocktail Hugo, an unbelievably tasty mint-elderflower drink. Elderflower syrup was the essential ingredient to make Hugo the special cocktail he was. However, this year some genius (no sorry, wasn’t me, nor Lara) came up with the brilliant idea to replace the elder flower syrup with ginger syrup and it tasted surprisingly good and refreshing. As Lara is always up to date about what’s hip or not she obviously found out about this new recipe and we decided to give it a go ourselves and surprise, surprise the outcome was outstanding. First, we tried the recipe with white wine and it was good but then we replaced the wine with a rosé and the cocktail tasted even more beautiful. Some of you saw my photo on instagram and asked me for the recipe. So there you go.
Here’s what you’ll need for Inge:
3 1/2 tsp of ginger syrup
1/8 l white wine or preferably rosé
1/8 l sparkling water
4 mint leaves
a slice of lemon
a slice of ginger
Here’s what you’ll need for the syrup:
1 organic lemon
1 medium size ginger tuber
3 1/2 tbsp of crystal sugar
300 ml water
Here’s how you prepare the syrup:
- Peel off lemon skin and place in a pot.
- Peel ginger, cut it in thin slices and put them in the pot.
- Cut half a lemon into pieces.
- Fill pot with water and make it boil.
- Add in sugar.
- Add in lemon pieces but squeeze juice first.
- Let it boil for 5 minutes. Stir and make sure the sugar is all melted.
- Turn off heat, place the lid on the pot and let it rest for about an hour.
- Remove ginger, lemon and lemon skin.
Here’s how you prepare the cocktail:
- Put 3 1/2 tsp of syrup in a wine glass.
- Add in sparkling water.
- Add wine and mix it.
- Add ginger, a slice of lemon and mint leaves.
- Serve with a hip straw.