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A spicy simple syrup for soda, tea or cocktails by guest author, Heather Forsyth.

Ginger Ale

About a million years ago I was a coke addict -- spicy, bubbling, invigorating, I couldn't get enough of classic coca-cola.  Good (health) sense finally prevailed, and I gave up soda years ago.  Lately, however, I've wanted something to drink a little tastier than water, and a cocktail mixer that doesn't contain corn syrup.  I've always loved ginger, so decided to see if I could make a kind of ginger concentrate that would be refreshing on it's own and a tasty addition to cocktail hour.  This is the result.

• 2 c. fresh cold water
  
• 1 c. sugar, preferably raw, organic sugar
  
• Fresh ginger root, about two long thumbs of it
  
• Lemon zest, a strip about 1/2 inches by 2 inches
  
• 4-6 dried chili peppers (optional; see note below)

Peel ginger root and slice thinly (about the thickness of a quarter).  Peel a strip of zest from a fresh lemon.  Combine the ginger and lemon with the water and sugar in a small, heavy bottomed saucepan and bring to a simmer.  Simmer gently for 20-40 minutes.  Remove from heat, cool, then strain.  Discard the lemon and save the ginger for another use (you can throw it into your next stir-fry, or mince and add to a batch of ginger snaps).  Decant the syrup into a glass bottle and keep refrigerated. 

Notes:  I add about 6 pequeno (tiny dried peppers) to the syrup because I like it especially spicy.  If you don't have pequenos, try any small, dried pepper, but use just one or two until you can gauge the heat, unless you really want a fiery drink.  Remove the peppers before decanting.  The longer you simmer, the more strongly flavored the syrup will be.  You can taste as you go.  When I strain the ginger, lemon and peppers, I usually leave one or two slices of the ginger behind because I know I'm going to drink a batch of this up in a week or so.  If you're not going to use it up that fast, go ahead and remove it all.

To use:  Add a few tablespoons, to taste, to a glass of ice with sparkling soda water and stir.  Voila, homemade ginger ale.  A tablespoon or two added to a cup of generic tea adds warmth and flavor.  Or, one of my favorites uses, make a cocktail with vodka, ginger syrup, sparking water and a wedge of lime.  Now that's addicting!