AT A GLANCE
"The ginger syrup keeps in a sterilised jar or bottle in the refrigerator for up to a month, so I make it in large quantities to have on hand in the summer," says Tom Walton. "It's the perfect hot-weather drink."
|01||For ginger syrup, process ingredients in a blender until smooth, strain through a muslin-lined sieve and refrigerate in a sterilised container until required. Makes 1 litre.|
|02||Combine 250ml ginger syrup in a jug with rum, mint and lemon and use a rolling pin or muddler to muddle slightly. Top up with ice cubes and soda water to taste and serve.|
This recipe is from the February 2013 issue of Australian Gourmet Traveller.