Recipe Detail Page

Peel and thinly slice 1 cup (250 mL) ginger. Boil with 1 cup (250 mL) sugar and 2 cups (500 mL) water in a saucepan; simmer for 1 hour, until thickened. Strain and cool. In a 750-mL glass bottle, mix 1¾ cups (425 mL) rye and 1¼ cups (310 mL) ginger syrup. To serve; gently shake, pour 2 oz over ice, top with club soda and stir.

BAR CHEF Dip the strained ginger slices in granulated sugar, then dry on a rack overnight to make candied ginger. Store in an airtight container in the refrigerator for up to two weeks.