Ingredients: 6 cardamom pods, crushed,1 teaspoon coriander seeds,2 ounces fresh ginger (about 4 T grated ginger),1 ounce (2 T.) turmeric ginger syrup,a strip of lemon zest,6 ounces soda water,3/4 cup sugar,2 teaspoons turmeric,2 cups water,2 ounces Prepare as for ginger beer, but add gold rum
Instructions:
- Infuse Syrup:Grate ginger and turmeric.
- Place all ingredients in a saucepan and bring to a boil. Reduce heat and simmer for 10 minutes.
- Remove pan from heat and let spices sit and infuse in the syrup while it is brought up to room temperature.Strain syrup:I find it easiest to strain the syrup twice first through a regular strainer, then through a fine-mesh teas strainer. Refrigerated, the syrup will keep for several weeks
- Mix:Measure 2 Tablespoons of syrup into an eight ounce glass. Lightly crush the lemon peel and mint leaves with the back of a spoon. Squeeze the juice from one quarter of a lemon into the glass. Top with ice and soda water.
