Because I am a really dedicated, serious worker, I spent an hour-long strategy meeting at work this past Friday contemplating my emergency grocery list and what I was going to do with the items on it. You see, I’d spent the morning, being the dedicated employee I am, perusing recipes on epicurious and ended up settling my heart on trying out this one for cold sesame noodles for lunch on Saturday. That meant I’d have to stop at the store on my way home from the office to get a variety of items including fresh ginger. So there I was in my meeting, thinking hard about what the extra ginger I’d be left with could be used for. My standard approach to excess ginger is to infuse ginger syrup and use it in some kind of ice cream-y cocktail, but we didn’t have any ice cream in the house and I wasn’t about to buy any (we had other dessert plans for the weekend), so as the business-related conversation swirled around me, I cast about to think of another cocktaily use for ginger syrup.
Now, the meeting I was in happened to be located in a conference room that I very strongly associate with late fall and early winter. I’ve worked at my company for over five years, and have spent many an hour during all seasons in that room, but for some reason, whenever I’m in there, I feel like it’s November. So while I was thinking of what to do with ginger, I suddenly got a blast of “HOLIDAY SEASON IS STARTING!” nostalgia, the kind that goes waaaaaay back to when I was about six. I remembered making, that one year, those sachet things where you stud an orange with cloves and tie it up with pretty lace (perhaps apocryphally I also remember putting said sachet into a drawer in my room and finding out what happens when you let an orange go for too long. Again, I might be making that up), and that’s what sparked my inspiration:
I would infuse the syrup with ginger and cloves!
I know. I’m a super-genius. You can say it. After making the sesame noodles (which were delicious and extremely simple, if you’re considering making them), I chucked the extra peeled ginger into a small pot, added 1 cup of water and 1 cup of sugar and three whole cloves, heated over moderate heat (while stirring occasionally) until the sugar dissolved, then strained it. Easy-peasy, as they say.
So today was the day for cocktails (to be enjoyed with football, of course), and my final recipe measured out as follows:
2 oz. vodka
1 1/2 oz. fresh-squeezed orange juice
1 oz. ginger-clove syrup
A splash of cranberry juice (for color)
Put all the ingredients in a cocktail shaker over ice. Shake vigorously. Strain into a cocktail glass.
This is an extremely girly drink, because it tastes, as Pookie put it most aptly, like a gingered creamsicle. But that’s a really good thing! And thank goodness it’s tasty, because I’ve got tons of ginger-clove syrup left over. Guess we’ll be drinking these all week.
[Posted by Schnookie]