This weekend I did a lot of cooking from vegetable lasagna to ginger simple syrup!
I’m going to start with the Ginger Simple Syrup because I was inspired to create a new cocktail using it. Under a complete impulse moment, I purchased fresh ginger at the grocery store on Friday. I cut David Lebovitz’s recipe in half because I only had 5 ounces of fresh ginger. I weighed out my ginger to use only 4 ounces, not the full 5 ounces I had on hand.
This recipe is very easy and it packs a fresh ginger zing punch. I love it. I was equally surprised at the perfect balance with sugar. I’m anxious to pair this with some club soda or seltzer water. I’m interested to taste my own homemade ginger ale. The possibilities are endless for experimentation: cocktails, sodas, topping for gelato, ice cream, sorbet, lemonades.
3 G Cocktail (Ginger, Gin, (St.) Germain)
Makes 2 cocktails
- 3 ounces Hendricks Gin
- 1 ounce St. Germain
- 1/2 ounce Domaine de Canton
- 1 Tablespoon Ginger Simple Syrup
- 1/2 Lemon, juiced
- Top with Fever Tree Elderflower Tonic Water
- Fresh sliced Strawberries for garnish
- Lemon wheels for garnish
Combine the first five ingredients to the lemon juice in a cocktail shaker with ice. Shake vigorously for about a minute, pour into a prepared glass with ice, sliced strawberries, and lemon then top off with Elderflower Fever Tree Tonic Water. I am quite fond of how this turned out. My friend said, “Wow! I’d order this at a bar! This is delicious!” It was very smooth and refreshing and the ginger simple syrup gave it a little bit of a fresh ginger tang. We had two cocktails each.
Friday night, I made Nutella Pudding for the same friend to go along with the experimental 3 G cocktail. He enjoyed this so much, he even had two! I’ve made this Nutella pudding before. It is very easy and as everyone knows, Nutella is a crowd pleaser (for most)! I decided towards the end of the cooking process to add in about a tablespoon of Frangelico liqueur. I like the depth it provides when it doesn’t have a chance to cook all the way through. I topped it with some Frangelico whipped cream and ground cinnamon. I whipped up about a quarter cup of heavy whipping cream to almost stiff peaks, then added a teaspoon of vanilla sugar, and about a teaspoon and a half of Frangelico blend to incorporate. I sprinkled ground cinnamon on top as it emphasizes the Frangelico and the Nutella. It’s delectable and rich.
I’ve got a lot to share with you over the coming days! I hope you’ll stay tuned! You can also sign up on the front page using the subscribe button! Let me know if you try the recipes or if you have any questions! Have a fantastic week!