Carrot-Ginger Beer Recipe
This invigorating thirst-quencher begins with something every good bartender should be able to make: a simple syrup. Also known as bar syrup, simple syrup is used in chilled drinks calling for a dash of sweetness. Regular granulated sugar can be slow to dissolve in a cold liquid, but simple syrup, an easy mixture of sugar and boiling water, blends in smoothly and easily. For drinks made with clear liquids like gin, use a granulated sugar in the simple syrup. But for dark rum drinks or this Carrot-Ginger Beer, use a brown sugar for a deeper, richer flavor. This recipe uses fresh mint leaves as an aromatic in the simple syrup. Steeping an aromatic in the simple syrup is an easy way to add another layer of flavor to your drink. You can also try using lemon or lime zest or vanilla pods. Once you have added the aromatics to the syrup, remove the pan from heat and allow the mixture to steep for about half an hour. Pour the syrup through a wire mesh strainer and discard all solids. If you have extra simple syrup, keep it in an airtight container in your fridge for up to a week. This cocktail is perfect for the warm summer days, so keep some of the minty syrup on hand.