We've been making chef Scott Howard's ginger syrup in bulk and keeping it in the fridge for quick tonics and late- evening cocktails. If you have a juicer at home, by all means use it, but good store-bought 100 percent carrot juice will work just as well here.
Recipe information
Yield
Makes 4 servings
Ingredients
1/3 cup raw sugar
2 tablespoons coarsely chopped peeled ginger
1 cup fresh carrot juice
1/2 cup fresh lime juice
Preparation
Step 1
Bring sugar, ginger, and 1/3 cup water to a boil in a small saucepan, stirring until sugar dissolves. Remove from heat; let steep for 10 minutes. Strain through a fine-mesh sieve into a medium pitcher (you should have 1/2 cup); discard ginger. Cover and chill syrup. DO AHEAD: Can be made 1 week ahead. Keep chilled.
Step 2
Fill four 6-ounce glasses with ice cubes. Add carrot juice and lime juice to ginger syrup in pitcher; stir well. Divide elixir among prepared glasses.
