Cucumber Ginger Jasmine Fizz
Makes 1 drink
3–4 slices fresh cucumber
1 1/2 ounces Ginger Jasmine Lime Syrup (recipe follows)
3 ounces sparkling water or club soda
Garnish: Candied ginger and cucumber slice on a pick, or a lime wedge
Drop the cucumber into a cocktail shaker and muddle well to release the juices. Measure in the Ginger Jasmine Lime Syrup. Fill shaker with ice. Cap and shake vigorously. Add sparkling water to shaker and then strain drink into a martini glass. Garnish as desired.
Ginger Jasmine Lime Syrup
Makes (12 oz) enough for about 8 drinks
1 tsp. minced ginger
1 cup fresh lime juice
3/4 cup sugar
1/2 cup water
2 Tbsp. loose jasmine tea
In a small heavy saucepan, combine the ginger, lime juice, sugar, and water. Bring to a boil over high heat and boil 1 minute. Remove from heat and stir in the tea. Steep for 5 minutes, then strain through a very fine strainer, pressing out as much liquid as possible. Discard the solids. Refrigerate the syrup, for up to 7 days, until ready to use.
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