It’s only Tuesday! And its been a busy week already. Lots of work — always good, but I feel the summer winding down. I finally made it to the pool. Boy, there’s a lot of white going on. I’m thinking it’s too late to start worrying about trying to get the tan even. Not that the sock and running short lines aren’t hot, but………well, I know you know. This summer raced by! Fall is always pretty here, with the aspens changing — so lots to look forward too.
I had made some ginger candied — and the leftover syrup is to die for. It’s so yummy! I’ve been drizzling it on fresh peaches from Palisade, Colorado (best peaches ever!) and it’s the best after dinner summer dessert. So, my other favorite after dinner dessert is a beer or glass of wine. I’ve been trying to learn how to drink hard liquor straight or on the rocks. It’s not going very well. I know it’s an acquired taste and I’m hoping to someday acquire it. Is that possible?
But for now, I’ll be drinking these Ginger Whiskeys — they are delish and smooth. No funky after taste. No body shivers of why did I just drink that. Just a nice simple, relaxing drink. And another way to use up my ginger syrup, but I have a feeling I’ll be making more real soon. Especially, now that I discovered these.
- 1 shot whiskey
- 1-2 tablespoons ginger syrup*
- 1 lime, cut into wedges
- club soda
- In a highball glass, place a few ice cubes.
- Pour shot into glass, add ginger syrup and squeeze in lime wedge.
- Add club soda to fill glass.
- Give it a quick stir.
- And sit back and relax!
- 1 cup water
- 1 cup + 1 tablespoon granulated sugar
- ¾ cup fresh ginger, peeled and sliced (1/8” thick pieces, strips or coins)
- In a small saucepan, bring water and 1 cup sugar to a boil.
- Add ginger and reduce heat to simmer for 20 minutes.
- Strain through a sieve and reserve ginger pieces* for another use, then cool to room temperature.
- Refrigerate up to a year in an airtight container.
- Homemade Candied Ginger*
- Place wire rack over a baking sheet or pan and spray rack with non-stick spray.
- Transfer ginger to wire rack.
- Leave on wire rack until dry, about 5 hours.
- Roll ginger in remaining sugar.