Ginger Syrup

This syrup from Betty Fraser and Denise DeCarlo, owners of Grub in Hollywood, Calif., is fantastic in cocktails, such as the Sleepyhead, but it also makes an out-of-this-world ginger ale. To make ginger ale, simply fill an ice-filled glass a third of the way with the syrup, top with soda water and a squeeze of lime, stir and enjoy.

2 cups unpeeled, washed, fresh ginger, roughly chopped
2 cups sugar
6 cups water 

Process the ginger chunks in a food processor or blender until finely chopped. Place in a large stock pot. Add the sugar and water to the pot and stir. Bring to a boil then reduce to a simmer over medium-low heat and cook for one hour until a rich syrup is created. Strain the syrup twice through cheese cloth or a sieve into a large jar or bottle. Refrigerate.

Betty Fraser and Denise DeCarlo, Grub, Los Angeles