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Ginger Syrup

• 3 cups water
• 2 cups sugar
• 1 stalk lemongrass, trimmed and cut into 3-inch lengths
• 3 ounces fresh ginger, smashed
• 1 large lemon, juiced
• 1/4 vanilla bean
• Soda water
• Additional granulated sugar for the glasses

Combine water and sugar in medium-size saucepan; stir until sugar dissolves. Add lemongrass, ginger, lemon juice and vanilla bean. Bring to boil over high heat, then reduce heat to low and simmer 20 minutes. Remove from heat, cover, and let steep overnight. Strain through chinois or fine mesh strainer. To serve, fill chilled bar shaker halfway with ginger syrup. Top with an equal amount of soda water. Strain into sugar-rimmed glasses and serve. Makes 24 ounces syrup. Serves 8 (6-ounce) portions.

House of Blues

Sunday, December 30, 2001