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Ginger Cooler

(recipe, Carrie Floyd)

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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.


  1. Ice
  2. 2 shots coconut rum
  3. ¼ cup freshly squeezed lime juice
  4. 1 to 2 Tbsp. ginger syrup, either store-bought or left over from making crystallized ginger
  5. Club soda or mineral water
  6. Lime slices, for garnish


  1. Fill two tall glasses with ice. Pour a shot of rum into each glass, then divide the lime juice between the two glasses. Add a tablespoon of ginger syrup (or more, for a sweeter, more pronounced ginger flavor) to each glass. Fill the rest of the glasses with club soda or mineral water, then stir to mix with a long spoon (or butter knife, chopstick, etc.). Garnish each glass with a lime slice and serve immediately.