Tinsilitis and Ginger Ale

“Can I refill your eggnog ginger ale for you? Get you something to eat?
Drive you out to the middle of nowhere and leave you for dead?”
Clark Griswold

imageShopping is done, gifts wrapped, and cookies baked.  Today’s the day; family members have arrived and the house is full.

Our cast of characters:
My sister: Uber-smart and brimming with observational banter.
My brother in-law: With Jersey in his genes, he oozes sarcasm.
My daughter: The sensitive, caring sibling with a bruising sense of humor.
Son #1: The Pun Master plus all the above.
Son #2: Defender of fact, king of angst and dry wit.
My son-in-law: A southern gent with an abundance of patience for crazy.
My husband: Host and resident Grinch
Me: Hostess and the Anti-Grinch

Let the festivities begin!

Ginger Ale is a good companion for both bourbon and whiskey and a great mixer to have on hand.  Son #1 created his own recipe and it’s quite good.

Ingredients for Ginger Syrup
1/2 cup palm sugar
3.5 cup white sugar
8 cups water
Zest of 1 whole lemon
1 lb. rinsed and sliced ginger
1 tsp black peppercorns
pinch salt


In a small pot, combine the sugars with the water add the sliced ginger, bring to a simmer. (If you have a hard time finding palm sugar in the grocery store, Whole Foods carries it.)


Add the remaining ingredients and simmer for about 15 minutes. Allow to steep until cool. Strain through cheese cloth and refrigerate until ready to use.

To serve, add 2T.  to 12 oz of carbonated water.  Pour over ice,  and the result is crisp and refreshing.

imageHappy Holidays!

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