Ingredients
- 2 20-ounce bottles orange-flavored water (ming prefers o mandarin orange water) *we can send, we have some here*
- 10 ounce (1 1/4 cups) gosling
- 5 ounce (1/2 cup plus 2 tablespoons) ginger syrup (recipe below)
- 2 20-ounce bottles orange-flavored water (ming prefers o mandarin orange water) *we can send, we have some here*
- 10 ounce (1 1/4 cups) gosling
- 5 ounce (1/2 cup plus 2 tablespoons) ginger syrup (recipe below)
- 2 cup sugar
- 1 cup fresh ginger, peeled, cut into 1/8-inch slices (about 2 large hands)
- 1 cup water
Preparation
Baking Directions:
The night before, combine 25 ounces water (1 full bottle and about scant 3/4 cup of the other bottle), rum and ginger syrup.
Use the remaining water to make ice cubes.
Cover and refrigerate half the mixed drink and divide the second half equally between the two empty water bottles; freeze overnight.
The next morning, pour the refrigerated portion into the water bottles.
By the time you get to your picnic destination, the drink will be the perfect consistency and nicely chilled.
You can also bring the ice cubes you just made and serve the drinks on the rocks, if you like.
Ginger Syrup: In a medium saucepan over high heat, combine sugar, ginger and water, stir to dissolve sugar and bring to a boil.
Reduce heat and simmer until syrupy and reduced by half, about 10 minutes.
Strain ginger pieces out and reserve syrup.
Tip: Toss cooked ginger slices in sugar, arrange in single layer on a cookie sheet and bake at 200 degrees until dried through, about 4 hours.
You've just made ginger candy.
