Adapted from Cork (Westmont, New Jersey) via Food & Wine Cocktails 2006
Makes 2 drinks
2 lemon wedges and sugar
12 to 20 mint leaves, plus 2 mint sprigs for garnish
3 oz. Ginger Syrup*
3 oz. water
3 oz. fresh lemon juice
*To make ginger syrup: In a small sauce pot, put in 1 cup water, 1 cup sugar, 5 or 6 slices of peeled ginger. Bring mixture to boil, remove from heat, and stir to dissolve remaining bits of sugar. Let it cool. Syrup can be stored in fridge for 1 week.
To make lemonade: Wet the outer rim of two glasses with lemon wedges and coat lightly with sugar. Fill the glasses with ice. In a cocktail shaker, muddle the mint leaves with the ginger syrup. Add ice, lemon juice, and water, and shake well. Pour the lemonade into 2 glasses and garnish with mint sprig.
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