This week has been intense. I was on the road again.
Let me give you the quick version of my week. Monday, I drove to Mobile, Alabama. That is a long way away from North Carolina. I should know. Then on Tuesday there was work to be done in Mobile. Work ended and then I drove to Washington, Georgia. There was approximately 2.5 days of work to be done in Georgia and then I got to go home last night. It was epic. There was stress to be had. I managed to get yelled at, piss a number of people off, and get a wicked sunburn. The job got done. The parking staff of Mobile may be shooting darts at my head as you read this. meh.
Needless to say, I needed a drink when I got home.
I recently discovered my current favorite drink. Did you know that combining gin and ginger ale was extra special delicious?
I used to hate gin. It smelled like cleaning solution to me. Except then I tried it again, it did not taste bad anymore. This may be related to my sudden distaste for rum. As I matured (read, started buying nicer alcohol), I realized rum was too sweet and gin started to taste just right. Then I heard about this magical combination. Ginger Ale? Yes please.
Because I am me and I do not like that corn sugar stuff/the packaging ginger ales come in, I have decided to embark on my own ginger adventure. Well, we also got some ginger in our CSA (community supported agriculture, not confederate states of America, silly) box. That was a sign, clearly.
Homemade Ginger Syrup
This is a pretty simple recipe, that could be modified many fun ways. I basically made it up, but do not give me any credit. It is simple syrup+ginger.
1 root mass of ginger (more ginger = stronger syrup)
2 cups granulated sugar
2 cups filtered water
1. Chop up the ginger. I did not peel mine because it was fresh ginger from the CSA box, but if you buy ginger that has been sitting around the grocery store for who knows how long I would peel it before chopping.
2. Add ginger, sugar, and water to a medium sauce pan. Turn burner on to medium-low and keep on heat stirring occasionally for 30 to 40 minutes.
3. Turn heat off and leave the ginger in the syrup to infuse for another 30 minutes.
4. Strain ginger through a sieve. I covered mine with a piece of (non-fuzzy) cloth, 'cause I fear chunks.
5. Now you have syrup! This can be added to tea, stirred into cocktails, mixed with sparkling water for soda, it is a personal decision.
I prefer to mix my new favorite cocktail: one part gin, one part ginger syrup, top off glass with soda water. If I
have limes in the house am feeling fancy I squirt a lime wedge in. Then I drink it through a straw.
Life is good.