This delightfully tart drink with a hint of gingery spice is one of several nonalcoholic cocktails that mixologist Duggan McDonnell serves to customers at Frisson restaurant, in San Francisco.
Chef's Tip:
Monin syrups are available at www.monin.com.
Recipe information
Yield
Serves 4
Ingredients
1/3 cup water
1/3 cup lavender honey
2 1/2 tablespoons Simple Syrup
1/4 cup Monin brand ginger syrup (see Tip, below)
3/4 cup fresh lemon juice (from about 4 lemons)
1/4 cup ginger ale
2 cups chilled water
4 lemon wedges for garnish
Preparation
Step 1
In heavy medium saucepan over medium heat, stir together water and honey until honey dissolves. Simmer 5 minutes, stirring occasionally. Remove from heat and cool.
Step 2
Fill 4 tall glasses with ice. In cocktail shaker filled with ice, combine lavender-honey syrup, simple syrup, ginger syrup, and lemon juice. Cover, shake vigorously, and strain into glasses. Add ginger ale and water. Stir, garnish with lemon wedge, and serve.
