1 cup mineral or filtered tap water
1 cup raw sugar
2 Tbsp Noga N17
Optional but recommended, 4 thin slices of fresh ginger
1/2 ounce fresh lime juice
1/2 ounce noga syrup
1 1/2 ounces unaged rhum agricole
3-4 ounces of ginger beer or seltzer
Lime wheel and aleppo pepper for garnish
To prepare the syrup: In a small saucepan bring one cup of water to a boil and then drop to a simmer, add the sugar, Noga, and ginger (if using) and stir well. Simmer for 15 minutes, then strain through a coffee filter and store in a clean bottle. Allow to cool, then store in the refrigerator for up to a month.
For the cocktail: In a collins glass combine the lime juice, syrup, and rhum and stir well. Fill with ice cubes, then ginger beer or seltzer, and add a couple dashes of angostura. Stir gently with a straw and garnish with a lime wheel dipped in Aleppo pepper.
Variations & Ideas:
Dark Jamaican rum, lime, noga syrup, ginger beer, pineapple wedge dipped in Shabazi N38, prepare as aboveYoung coconut water, Haitian clairin, noga syrup, lime juice, shake with ice and serve in a rocks glass over ice with a lime twistJuice oranges, limes, and collard greens, fine strain. mix the juice with ice, cachaça, noga syrup and seltzer in a collins glass, stir gently until cold and garnish with a cilantro sprig and a lime wheel
Other ways to use the noga syrup:
Toss vegetables with noga syrup, sea salt, chilies, and olive oil and roast, serve with a squeeze of fresh citrusUse instead of the traditional rose/orange flower syrup when making baklavaTry the syrup on pancakes, add some pomegranate arils to the batter for balancing bitterness and a nice crunch
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