2 ounces prepare as for ginger beer, but add gold rum
Equipment
frying pan
sauce pan
sieve
Directions
Infuse Syrup:Grate ginger and turmeric.
Place all ingredients in a saucepan and bring to a boil. Reduce heat and simmer for 10 minutes.
Remove pan from heat and let spices sit and infuse in the syrup while it is brought up to room temperature.Strain syrup:I find it easiest to strain the syrup twice first through a regular strainer, then through a fine-mesh teas strainer. Refrigerated, the syrup will keep for several weeks
Mix:Measure 2 Tablespoons of syrup into an eight ounce glass. Lightly crush the lemon peel and mint leaves with the back of a spoon. Squeeze the juice from one quarter of a lemon into the glass. Top with ice and soda water.