Honey and ginger is a combination better
associated with winter, but I’m not quite ready to give it up. It’s such a
lovely balance of sweet and spicy flavors. To make it more seasonally
appropriate, I decided to make a honey ginger syrup to add to mimosas.
Another mimosa recipe? Yes. Not sorry. It’s probably all the time I spent in DC. Mimosas are an obsession there. I’m still obsessed. And if you are too, then you should definitely check out my Mimosa Hamentashen recipe.
Back to the cocktails at hand. This cocktail
syrup recipe is super easy. It’s equal parts hot water and honey with some
ground ginger to spice. A lot of other craft cocktail types would scoff at
ground ginger. You should use fresh, they would say. Look, unless you’re the
kind of person who keeps ginger root on hand (not me), dried is perfectly fine.
Some notes on this syrup. I like mine to have
some bite, so you can cut this part in half if you like. Also, the longer it
sits, the better it tastes. So give it at least an hour to set in the fridge
before you use it. I like mine to sit overnight, but I wouldn’t let this get in
the way of a spontaneous brunch either.
You ready for some sweet and spicy mimosas
already? Check out the recipe below.