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Goslings Ginger Ale Cocktail
Serves 6
Here's a splashy crowd-pleaser from the bar at Ming's restaurant, Blue Ginger.
"Layered drinks are a fun way to wow people," Ming says. "Just be sure to tell them to stir
before they sip." If you don't have time to candy the ginger for the garnish, use store-bought
candied ginger. This recipe makes more syrup than you need. That's a good thing. You can use
it to make what Ming calls "the world's best ginger ale, bar none." Just combine the syrup
with 6 parts sparkling water, add a squeeze of lime, and serve over.
Ingredients
Ginger Syrup and Candied Ginger 4 cups sugar, plus 1 1/2 to 2 cups for candying ginger 2 cups 1/8-inch-thick sliced fresh ginger (about 2 large hands) 2 cups water Ice cubes or crushed ice 2 quarts club soda, well chilled 1/2 cup (4 ounces) fresh orange juice Juice of 3 limes, plus 1 lime, cut into 6 wedges, for garnish 3/4 cup (6 ounces) Goslings Black Seal rum |
 Photos by Maren Caruso
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To make the ginger syrup, in a saucepan, combine the 4 cups sugar, the ginger, and the water and bring to a boil over high heat, stirring to dissolve the sugar. Reduce the heat to low and simmer for 10 to 15 minutes, or until reduced by half and syrupy. Strain through a fine-mesh sieve held over a heatproof bowl. You should have about 4 cups syrup and 2 cups ginger slices. Let cool completely. You will need only 1 cup syrup for this recipe. The remainder will keep, tightly covered, in the refrigerator for up to 2 weeks.
To candy the ginger slices, preheat the oven to 200°F. In a bowl, combine the ginger slices and the remaining 1 1/2 to 2 cups sugar and toss to coat the slices evenly with the sugar. Arrange the slices in a single layer on a rimmed baking sheet and bake for about 4 hours, or until thoroughly dried. Remove from the oven and let cool. Use immediately, or store in an airtight container at room temperature for up to 2 weeks.
To make each drink, fill a tall glass almost full with ice and then with club soda. Pour 2 tablespoons (1 ounce) ginger syrup down the side of the glass to create a layer of syrup on the bottom. Add about 4 teaspoons (about 2/3 ounce) orange juice and the juice of 1/2 lime. Carefully add 2 tablespoons (1 ounce) rum, floating it in a layer on top. Three distinct layers, the syrup, the club soda and citrus juice, and the rum, should be visible.
Garnish each glass with a lime wedge and a slice of candied ginger hanging over the rim, or a few ginger slices skewered on a cocktail pick. Serve each layered drink with a straw and tell your guests to mix the layers with the straw before drinking.
