While I may not be much of a mixologist myself, I do enjoy a good cocktail when I get one. Even so much so that having a cocktail by proxy can make me kind of tipsy. This particular one, which I have chosen to call the Ulysses (cause it’s so masculine, wise and yet prone to temptation) is inspired by a drink someone once described to me. It was a mixture of ginger, cucumber and ale and this is what it tasted like in my mind (though probably a bit less zingy than its predecessor). If you don’t think you’ll be using ginger syrup for anything else you can just cut the syrup recipe to 1/3:
Ulysses Cocktail (serves 4 people)
- 3 decilitres (dl) cane sugar
- 3 dl. water
- 36 grams peeled and thinly sliced ginger
Mix sugar and water in a small saucepan and put on medium heat. When the sugar has dissolved, add the ginger slices and allow to reduce for about 15-20 mins. I like my syrup sort of thick so I can use it for desserts, smoothies and salads, but you can also cook it for a shorter period (depending on how big a portion you’ve chosen to make of course – just watch the consistency and flavour and you’ll be fine) and leave the ginger in to infuse until it is cold. Either way, remove the ginger slices and lay them flat on a silicone sheet or piece of baking paper to dry overnight. When they’re done you have something resembling pickled/candied ginger which you can throw in your chocolate muffins or ginger snaps. Pour the syrup into a disinfected bottle or jar and allow to cool before using.
- 1/2 cucumber, thinly sliced
- 1 bottle of Carl’s Special 33cl / Classic 33cl (or any ale that isn’t too overpowering)
- 12 ice cubes
- 2 dl gin
- About 5 tbsp ginger syrup
- 1/2 lime
Move the cucumber slices to a mortar and give them a good squashing with the pestle. Pour over a little of the gin (to make sure you get out all of the cucumber juices) and move the whole mixture to a large jar or cocktail mixer. Pour over the remaining gin, fasten the lid and give it a good shake (think Tom Cruise). If you are well prepared, you can do this an hour in advance for even more cucumber flavour. Add the ice cubes, fasten the lid and shake. Then add four tablespoons of ginger syrup, the juice of half a lime and shake. Finally, distribute the cocktail mix evenly in four glasses, being careful not to splash the glass when the cucumbers come a rushin’. Top up with a drizzle of syrup and 1/4 of the beer in each glass.
And do try to resist the temptation to stretch the cocktails by adding more beer. When reconstructing the cocktail for the picture above I added a little too much beer. It is not supposed to be noticeable as a beer flavour, but just adds body, fizz and colour to the other ingredients.
Enjoy responsibly as they say (while really meaning “As long as you buy my alcoholic beverage I don’t give a donkey’s kong.”).
It is very tipsifying.