Want to make your own Ginger-Ale?

Here's a recipe posted in the NY Times earlier this week as part of a larger article on artisanal gin by Raj Patel. (Registration may be required; it's free.) Can't wait to try it out myself. Oh, and if you skip the accompanying article and are not up to speed on gin slang, Dutch courage is gin! (Substitute regular basil if you've got it.)

Ingredients

* Soda water
* Gin
* 4 ounces ginger, peeled and grated
* 2 inches of lemongrass, finely chopped
* 1 cup unbleached cane sugar
* 1 cup water
* 1/2 teaspoon crushed chipotle skin (no seeds unless you’re brave)
* Pinch of salt
* Juice of one lime
* Pinch of tarragon
* 1 leaf holy basil

Method

* Bring the ginger, lemongrass, water, sugar, chipotle and salt to a boil. Simmer for 15 minutes.
* Turn off the heat and add lime, tarragon and basil. The holy basil is a little esoteric, I know. We’ve only got some out back because it’s an Indian cultural icon. But it’s a grand thing to have around though, and is very easy to grow. It’s worth crushing into this drink just for the smell on your fingers afterward. If you don’t have any, a hint of anything astringent will do.
* Allow to cool. Strain out. The left-overs look like the sort of thing that’d be happiest in a cookie, but I’m still trying to figure out my baking game.
* Finally, to about a finger of the ginger syrup, stir in some home made soda water and, oh yes, don’t forget a shot of your favourite Dutch courage.