White Rabbit Ginger Ale
Don't worry, this recipe is vegetarian. I call it White Rabbit Ginger Ale today for four reasons:
1. This beverage would make a lovely addition to your Easter brunch table;
2. I have recently seen various versions of Alice in Wonderland;
3. I have been listening to Jefferson Airplane;
4. Today is the first of the month. Nobody likes a fool and nobody likes to feel like a fool, so rather than focusing on the Aprilness of it, I'm focusing on the good luck charm of it (if you don't know what I mean, check out this Wikipedia article on rabbit rabbit white rabbit).
Recipe makes 1/2 liter of ginger syrup (or a little more)
Time investment: 5 hours or so (including simmering and cooling time)
Hands-on time: 20 minutes
Ingredients:
1 liter of filtered water
1 large stalk of fresh ginger, scrubbed clean and cut into medallions (it's not necessary to peel)
1 12 ounce container of agave nectar (or 1+ c. sugar)
Your favorite seltzer water (I like Topochico)
Bring to boil, in a large pot, the filtered water and ginger. Reduce heat and simmer without the lid for 1.5-2 hours. You can't really overcook; the longer you simmer the spicier your syrup will be. I usually can tell that it's time to stop when it starts to smell earthy.
Strain the brewed ginger water into another large pot so that all medallions and bits of peel are removed.
Add the agave nectar and stir. You can add less or more, depending on how sweet you like your drink.
Bring the liquid to a boil, again, and simmer for around twenty minutes or so.
Pour the hot ginger brew into a glass pitcher and cool on the counter before putting it in the fridge for several hours.
When you're ready to serve, fill a glass with ice and pour it half-full with the ginger concentrate. Top it off with your favorite seltzer water. Feed your head.
Garnishes worth considering: lemon, crystallized ginger, dried pears, raspberries, bourbon. Syrup will keep in fridge for about a week.
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