Mamma Ginger threw a garden party that I catered for, and I absolutely fell in love with this cocktail when I made it. The flavors and the fizz create a delightfully seasonal beverage, perfect for sipping on a sunny spring day. And the best part? The harshness of the vodka is softened by the cucumber, leaving the wonderful combination of sweet ginger and cucumber to play in the fizz.
To make the ginger syrup, add the sugar and water to a saucepan and bring to a boil. Add the ginger and bring to a simmer. Remove from heat and let sit for 30 minutes. Strain and refrigerate.
To mix the cocktail, pour 1 tablespoon of ginger syrup in a glass. Add a shot of vodka, squeeze of lime, some ice, and top with sparkling water. Stir and garnish with a cucumber wedge or twist.
I’m visiting my parents for Passover this weekend, with about 12 other relatives. Needless to say, I’ve been recruited to help in the kitchen – not that I mind, but I’ve decided to expand my Passover cooking horizons this year, and branch out by including some traditional Sephardic Jewish Passover recipes as well. These eggs were the first round of culinary exploration.
Eggs are a traditional part of the Passover table, in fact there is one on the seder plate. The roundness of the egg symbolises the circle of life, and the recurring seasons. These eggs, with their greenery imprinted on them, are a perfect symbol of Spring and the renewal of life. And they taste pretty darn good, too.
The recipe I used can be found here. It is traditionally slow cooking dish, to allow preparation before, and cooking during the Shabbat. However, if you would like these to be ready for your seder tonight, simply replace the baking with low heat simmering for as long as desired. I simmered these eggs, and they came out beautifully. I also cut a number of ingredients, and ended up simmering the eggs with just onion skins and peppercorns.