#ginger syrup

Another cocktail gem from La Cucina de Terroni, and this one features limoncello!

There was definitely a time where I was obsessed with making limoncello, but I eventually got over it once I realized how many citrus fruits I had to use to make it and it was a pretty sweet drink to boot. We’ve had a store-bought bottle of limoncello bouncing around for a while now, and when I saw the cocktail Buon Per Te in the Terroni cookbook, and I had to make it for myself because I wanted to try a cocktail that Cosimo Mammoliti said was one of the only honorable ways to enjoy limoncello. 

Refreshing with a nice kick from the ginger, the Ginger Rogers is a delectable cocktail on a warm day! Happy Friday!

Ingredients (serves 1):

1 fluffy sprig fresh mint

22.5 millilitres/3/4 fluid ounce (1 1/2 tablespoon) Ginger Syrup

half a lemon

60 millilitres/2 fluid ounces (4 tablespoons London Dry Gin)

4 ice cubes

chilled ginger ale (like Bundaberg's), to top

Pick 8 to 10 leaves from the mint sprig, and place them in a Collins glass.

Add Ginger Syrup, and gently muddle with a muddler.

Thoroughly squeeze in the juice of the lemon halve.

Add the Gin, and give a good stir with a bar spoon.

Add the ice cubes, and top with chilled ginger ale. Garnish with mint sprig.

I'm making douhua for the first time! I'm following this recipe (using gypsum) and using the advice from this recipe to up my ginger syrup.

Right now my ginger is simmering in some water to really leech out every bit of flavor. I've also added some black peppercorns (not shown below) to up the spiciness a bit.

The tofu part supposedly will only take about 10 minutes, so I'm waiting for the ginger water to be ready for the sugar before I move onto that part. I have measured out my milk and gypsum, though. My scale doesn't do tenths of grams, so I'm not 100% sure I have enough. They did say that gypsum is more forgiving, but I'm still worried I have too much.

I did not make my own milk. I bought mine from Whole Foods. It is Jenny's Tofu Organic Soymilk (mine is unsweetened). I did look at H-Mart first, following the site's advice to try an Asian grocer. The best I found there was one that included chicory root, sugar, and salt. I did buy that since Google suggested the chicory root was just for extra fiber. So now I've much soy milk. (1) I dislike milk, plant or cow, generally, and (2) When I do use milk, I prefer oat milk. So I've no idea what I'm going to do with all this soy milk. Besides douhua and attempting to make my own tofu (next adventure! I've got plenty gypsum. I just need to figure out the press part).

Harlem Shake !

2 oz. (30 ml) Amaro Montenegro

0.5 oz. (20 ml) Hennesy V.S. Cognac

0.75 oz. (15 ml) ginger syrup

2 oz. (30 ml) espresso

Combine all ingredients into a cocktail shaker with ice; shake for 15 seconds. Serve strained into rocks glass with a big ice cube. Garnish with crushed pepper.

Courtesy: Maybe Sammy, Sydney

dáo 豆, ss15, subang jaya.

after dinner, my friend and i decided to visit this famous and popular soy dessert shop for some good soy beancurd. the place was completely packed and there’s also a queue. we waited for a while before getting a seat, lots of customers decided to do take outs instead.

the soy beancurd is indeed super smooth, and it was such a big bowl as well, very reasonably priced. i liked how they used the traditional bowls and the whole store is also using old style furniture and decorations, which is cool. i thought rattan chairs was only found at my home, but they have them here at the shop too.

i chose to have the beancurd with brown sugar which is very fragrant, it’s sweet but not too much, and my friend had hers with ginger syrup which has a really strong smell as well, so if you like ginger, this would definitely be enjoyable.