Cocktail: Ginger Vodka Tonic with Meyer Lemon Syrup

Um, yum.  A while back Sues on We Are Not Martha Used Skyy Ginger in a cocktail, and I expressed jealousy.

Well, I nabbed a bottle and needed to try it ASAP.  So we threw together this Ginger Vodka Tonic cocktail:

 

  • 2 ounces Skyy Gigner vodka
  • 4 ounces tonic
  • 2 ounces Meyer Lemon Syrup (Mine is from a company called Round Pond, which is also a winery.  They have orange and lemon groves, as well as olive groves.  So cool.)
  1. Fill your glass with ice.
  2. Add 2 ounces of vodka to your glass, and fill with tonic water.
  3. Add Meyer lemon syrup to taste.

 

If you can’t buy flavored syrup, you can make your own.  In a saucepan, combine any flavored juice and one cup of sugar.  Boil rapidly until the volume decreases by half.  Chill, and flavor away!

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  1. This sounds amazing! You can totally get pretentious with it too. When I used to work at Modern Spirits, we infused a vodka with candied ginger, and I’d have to make my own. It’s just too easy and too good. And being the gin and tonic addict that I am, I’ve got to tell you that Fever Tree Tonic Water is fantabulous and would be great in this. I’d love to try that lemon syrup; I haven’t had that brand before. Sonoma Syrup Co. makes some good stuff, too. If you ever see their stuff, check ’em out! Damn, now I want a drink…

  2. i should have you over so we can mix up some stuff!

    also– do you know of any good beer cocktails, aside from a shandy?

  3. oh wow, I wish I had read this before going out last night! We went to a little bar in Santa Cruz to hear some live music and as we sat at the bar I kept thinking “what cool drink can I ask them to make?” I would’ve loved to have seen if they had ginger vodka…now I must get some – looks delish!

  4. I haven’t played with beer cocktails too much, although my friend GeV and I are looking to pair up with a superstar mixologist to put on a craft beer cocktail shindig as a continuation of our “Dionicess” series of beer events. I’ll keep you posted!
    I have done a beer sangria using a Belgian-style witbier, triple sec, fresh orange slices, and raspberries. Chambord would be good in it, too.
    There’s a yummy “Srirachelada” recipe in The Sriracha Cookbook that’s definitely worth checking out, but wait til summer to try that one.
    I do actually have some awesome winter seasonal beer drinks I came up with:
    Beer Nog http://www.randyclemens.com/2009/12/07/beer-nog-the-new-christmas-drink/
    and Mulled Beer http://www.randyclemens.com/2009/12/11/mulled-beer-wine-cider-be-damned/

    If you do nothing else in this lifetime, promise yourself that you’ll make a batch of beer nog. Seriously.

  5. Um, beer nog is RIGHT UP my alley. Seriously. Cannot wait to try.
    I’m starting to realize that I like beer waaaaaaaay more than any other spirit or wine. It’s just… soothing. With the bready notes and all that jazz. Teach me, oh wise one.

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