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(recipe, Carrie Floyd)
Don't get me wrong; there's a lot to love about Crystallized Ginger. The candied ginger is delicious to nibble on by itself or to work into baked goods: Ginger-Lemon Scones, Palm Beach Biscotti with Pecans and Ginger, and Crystallized Ginger Butter Squares. But the byproduct — ginger syrup — is a fantastic thing to have in your fridge too. In cooler months, I pour a tablespoon or two into a mug, add a squeeze of lemon or lime, then top with hot water for a quick cup of ginger tea. I also like a little of the syrup stirred into mineral water for an easy, natural soda. Cocktails, of course, were only a matter of time. I knew ginger syrup would be good paired with lime juice in a drink, but I waffled between vodka and rum. Then I found a bottle of coconut rum in the back of the cupboard and thought it might be just the thing. The result is a very refreshing drink, lightened up as it is with bubbly water. For another variation, ditch the club soda, shake the ingredients in a cocktail shaker with ice, and serve the cocktail up in a martini glass.