Go to the Globe and Mail homepage

Jump to main navigationJump to main content


Ginger Press'd Add to ...

Follow us on Twitter: @GlobeFoodWine

  • Servings: 1


2 ounces ginger-infused aged rum

1 ounce ginger simple syrup

1 ounce fresh lemon juice

1-inch slice lemon grass

4 slices lemon (two in press, two in the stemmed mug)

1/2 tablespoon honey


Add ¼-inch slices of ginger root and the peels of two lemons to 26 ounces of aged rum. Store in a lidded jar for up to seven days, then remove and discard the ginger and lemon peel. To prepare the ginger simple syrup, bring 1 cup water and 1 cup sugar to a boil. Add a medium ginger root cut into ¼-inch slices and simmer for 15 minutes before straining into a lidded jar. Refrigerate. When it comes time to imbibe, chop the lemon grass and muddle before combining ingredients in a single-serving French press. Top with boiling water, allow to sit for a few minutes, then press. Pour over lemon slices and honey in a stemmed mug.

Next story




Most popular videos »

More from The Globe and Mail

Most popular