Light And Drizzly Recipe
- 3/4 teaspoon cayenne pepper (optional)
- 28 grams vodka (optional)
- 450 grams fresh ginger, peeled
- 475 grams water
- 440 grams sugar (about 2 cups)
- 13 grams citric acid
- 50 grams allspice (about 1/2 cup)
- 6 black peppercorns
- 10 whole cloves
- 1 cinnamon stick
- 1/2 a whole nutmeg
- 500 grams water
- 300 grams sugar
- 30 grams spicy ginger syrup (about 1 ounce)
- 15 grams allspice syrup (about 1/2 ounce)
- 30 grams fresh juice from 1 to 2 limes (about 1 ounce)
- Seltzer, chilled
- If you're going to include the alcoholic tincture, combine the cayenne pepper and vodka for 5 minutes. Strain out the cayenne pepper, or just let the solids sink to the bottom of the bowl. Slice peeled ginger in centimeter-long slices and simmer in 475 grams of water for 20 minutes. Strain out the ginger solids. Add sugar and citric acid and stir until dissolved. If you're using the spicy tincture, add 3/4 teaspoon of the tincture to your ginger syrup. Adjust to taste. Store extra syrup sealed in the refrigerator, about 1 week.
- : Combine allspice, peppercorns, cloves, cinnamon, nutmeg, and 500 grams water in blender and blend on low speed for five minutes. Strain through a fine mesh strainer lined with cheesecloth. Combine with sugar and let rest to create the syrup. Store extra syrup sealed in the refrigerator, about 1 week.
- : Add ginger syrup, allspice syrup, and lime juice to a cocktail shaker filled with ice. Shake until well-chilled, about 10 seconds. Strain into an ice-filled rocks glass. Top with seltzer water.
cayenne pepper, vodka, fresh ginger, water, citric acid, allspice, black peppercorns, cloves, cinnamon, nutmeg, sugar, ginger syrup, syrup, fresh juice from, seltzer
Taken from www.seriouseats.com/recipes/2013/10/light-and-drizzly-non-alcoholic-version-of-dark-and-stormy-cocktail-recipe.html (may not work)