Last year, I took a trip to Lebanon to visit a friend. When we got there, his family welcomed us with a bright, red beverage made of mulberry syrup served over crushed ice. It was drink that demanded you to slow down and savor it. The drink started off tasting almost cloyingly sweet, but as we chatted, the mulberry syrup mellowed from the ice that was melting gradually from heat given off by the summer sun. When I returned home, I reinvented it in the form of a black currant, ginger and mint swizzle; its the perfect drink to enjoy during the waning days of summer.
Black Currant, Ginger and Mint Swizzle
Black currant nectar
Ginger syrup (see below)
Dark rum (optional)
Note: Chill all of your ingredients including the serving glasses.
In each glass, tear in three mint leaves and fill it with crushed ice. Pour over half a cup of black currant nectar and one tablespoon of ginger syrup. This is optional, but if you’d like to make it into a cocktail, add in four ounces of rum. Then, use a spoon to stir vigorously, bruising the mint on the bottom. Serve immediately.
1 cup of water
1/2 cup of sugar (If you like drinks on the sweeter side, you can add 1 cup which is more traditional for a simple syrup recipe)
3-5 oz of ginger, depending on your preference for ginger
Place a small sauce pan with water and sugar on medium heat, stirring to combine. Meanwhile, peel and slice the ginger. Smash each piece with the back of your knife and add it to the pan. Bring to a boil and allow to simmer on low for 20 minutes with a lid on before removing from the heat, spoon out the pieces of ginger and allow to cool completely before putting it in the refrigerator.