Ginger Blues Recipes

Steps:

• Make gimlet mix:
• In large pitcher, stir together sweet-and-sour mix, lime juice, and ginger syrup. Cover and refrigerate until ready to use. (gimlet mix can be refrigerated up to 2 hours. When ready to serve, shake each cocktail to order.)
• To make one cocktail:
• In chilled cocktail shaker, combine 2 ounces gimlet mix, 2 ounces vodka, and 3 to 4 ice cubes. Shake well and strain into chilled martini glass. Garnish with lime wedge.

Steps:

• Shake together the Blue Curaçao, De Kirsch and lemon juice in a cocktail shaker. Pour into a highball glass half filled with cubed ice. Top up with ginger ale.

Steps:

• Combine water and sugar in a medium size saucepan; stir until sugar dissolves.
• Add lemongrass, ginger, lemon juice and vanilla bean. Bring to boil over high heat, then reduce heat to low and simmer 20 minutes.
• Remove from heat, cover and let steep overnight.
• Strain through a fine mesh strainer.
• To serve, fill chilled bar shaker(or just use a jar with a lid) halfway with ginger syrup. Top with equal amount of soda water. Strain into sugar-rimmed glasses and serve.

Steps:

• In a cocktail shaker, combine all ingredients with ice. Shake well and strain into a martini glass. Garnish with lime wedge.
• For the ginger syrup:.
• In a medium saucepan over high heat, combine sugar, ginger and water and bring to a boil. Reduce heat and simmer until syrupy and reduced by half, about 40 to 45 minutes. Strain ginger pieces out and reserve syrup.
• (Trick: toss dried ginger in sugar, bake at 200 degrees until dried thru, about 4 hours and voila-ginger candy).