Galangal and lemongrass make this Ginger-inspired cocktail sweet and fiery
So maybe she was a little high maintenance. And not exactly a rocket scientist. And slightly manipulative. But Ginger was always ready for her red carpet moment — unlike someone who was just a little too old to be wearing pigtails and short shorts (even if it was a desert island). Relive those breathless moments of redheaded Tina Louise-dom with a fiery-sweet cocktail that’ll leave you as blinky-eyed as Miss Ginger.
.5 oz Fresh Lemon Juice
.5 oz Galangal Lemongrass Syrup (recipe follows)
Combine vodka, ginger liquor, lemon juice and galangal lemongrass syrup. Pour over ice into a tall glass and add ginger ale to taste. Galangal Lemongrass Syrup
1 stalk lemongrass
1 cup sugar
1 cup water
Galangal root is a relative to ginger, but has a woodsier, less intense quality than its spicy cousin. You can find galangal at some higher end grocers or Asian supermarkets. Lemongrass is a fragrant, citrus-scented grass native to India and used frequently in Asian cooking. To make the syrup, peel a thumb-sized piece of galangal and roughly chop the lemongrass into small pieces. Add both to a food processor to shred.
In a small saucepan, add one cup sugar to one cup water. Add the shredded galangal and lemongrass to the mixture. Slow cook for 5-10 minutes until sugar has dissolved completely and let sit over night or until completely cool. Strain well. Refrigerate.