Fresh Ginger Moscow Mule
Source: adapted from Fairmont Banff Springs Hotel (recipe in Bon Appetit June 2014)
2 oz vodka
1 1/2 oz fresh ginger syrup (recipe below)
1 oz fresh lime juice
2 oz club soda
1 lime wedge
Combine vodka, ginger syrup, and lime juice in a cocktail shaker; fill shaker with ice.
Shake until outside of shaker is frosty, about 30 seconds.
Strain into highball glass (or copper mug) filled with ice, top off with club soda and garnish with lime wedge.
Fresh Ginger Syrup (David Lebovitz)
8 oz fresh ginger, unpeeled
4 cups (1L) water
2 cups (400g) sugar
pinch salt
Cut the ginger into thin slices, then chop roughly.
Place the ginger along with the water, sugar, and salt in a saucepan. Heat to boil, then reduce heat to a steady simmer, and cook for 45 minutes to 1 hour.
Let cool and strain through a fine-meshed strainer. Cover and store syrup in the refrigerator for up to 2 weeks.