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Bright 'n' Sunny

Bright 'n' Sunny
Los Angeles Times

Their names read like a lineup of bygone movies: La Pigalle, Ginger Douro, Rio Bourriquot. But they're some of the latest cocktails from Los Angeles mixologists. The featured ingredient? Ginger. Ginger is suddenly making an appearance on cocktail menus all ... Read more

Total time: 15 minutes | Serves 1

Ginger-lemon syrup

  • 3 tablespoons sugar
  • 1-inch piece of ginger, thinly sliced
  • 1/2 ounce freshly squeezed lemon juice

Step 1In a heat-proof measuring cup, combine the sugar with 3 tablespoons water, stirring to combine. Heat on medium heat in a microwave for 30 seconds. Or place the sugar and water in a heatproof bowl and set the bowl on top of a small saucepan filled halfway with boiling water, stirring just until the sugar melts and forms a syrup, about 20 seconds. Remove from heat and allow to cool slightly.

Step 2In a cocktail shaker, combine the ginger and lemon juice. Using a muddler or the back of a spoon, mash the ginger well. Add the syrup and strain into a glass or plastic bowl. Cover and refrigerate up to 5 days. Makes 2 1/2 ounces.


  • 2 ounces citrus rum (such as Cruzan)
  • 1/2 ounce Elixir G or ginger-lemon syrup
  • 1/2 ounce pineapple juice
  • 1/2 ounce freshly squeezed orange juice
  • 2 ounces ginger beer

Step 1In a cocktail shaker, combine the rum, Elixir G (or ginger-lemon syrup), pineapple juice and orange juice. Fill with ice and shake until chilled. Strain into an ice-filled cocktail glass. Top with ginger beer.

Note: From Craft Los Angeles. Elixir G is available at many liquor stores, or you may substitute ginger-lemon syrup. Craft beverage director David Lusby recommends Bundaberg Ginger Beer from Australia. The ginger-lemon simple syrup recipe makes enough for five cocktails.


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