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Ginger Mint Lemon Cooler
The sharp bite of fresh ginger balances perfectly with soothing honey and cooling mint in this bright, citrusy mocktail. It drinks like a comforting cold remedy, but it's sophisticated enough for cocktail hour. You'll make a quick homemade ginger syrup, then shake it up with mint iced tea and fresh lemon juice. Serve this nonalcoholic cooler over ice on a warm afternoon or whenever you need a revitalizing lift.
Equipment
- Saucepan
- Stovetop
Ingredients
- 4 OZ. MINT ICED TEA
- ½ OZ. GINGER SYRUP (SEE RECIPE)
- ½ OZ. SIMPLE SYRUP (SEE PAGE 665 ), MADE WITH HONEY
- 1 OZ. FRESH LEMON JUICE
- 6 sprigs OF FRESH MINT, PLUS MORE FOR GARNISH
- 1 cup SUGAR
- 1 cup WATER
- 2-INCH PIECE OF FRESH GINGER, SLICED
Instructions
- 1Combine the sugar and water in a small saucepan over medium-high heat. Bring the mixture to a boil, stirring continuously until the sugar completely dissolves.
- 2Drop the sliced fresh ginger into the boiling syrup and let it cook for exactly 1 minute.
- 3Take the saucepan off the heat and let the ginger syrup cool to room temperature. Pour the liquid through a fine mesh strainer.
- 4Combine the mint iced tea, ginger syrup, honey simple syrup, lemon juice, and fresh mint sprigs in a cocktail shaker. Drop in a single ice cube and shake vigorously until the mixture is cold. Shaking with just one cube chills the drink without diluting it too much.
- 5Strain the chilled drink into a tall glass filled with fresh ice. Garnish with a few extra sprigs of mint.
Notes
- Variation: To turn this mocktail into a nightcap, stir in 2 ounces of your favorite tequila before shaking.
- Storage: Keep leftover ginger syrup in an airtight container in the fridge for up to 2 weeks.
Recipe Details
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