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1 fresh ginger, peeled and thinly sliced
1 cup sugar (200 g)
1 lime wheel
3 oz red blend wine (120 mL)
3 oz extra-strong ginger beer (120 mL)
How to Make It
Make the ginger sugar: Add the ginger to a food processor. Process for about 30 seconds, until finely chopped. Add the sugar and process for about 1 minute, until the ginger and sugar are fully incorporated into a damp mixture.
Pour the sugar mixture onto a rimmed baking sheet and spread it evenly. Allow to air dry for 1–2 hours, until hard. Use clean hands to stir and crumble into a fine sugar, then pour into a jar. Store at room temperature for up to 2 months. Use with other cocktails, or sprinkle over cookies or fresh berries.
Make the cocktail: Run the lime wheel around the rim of a Collins glass. Pour a little ginger sugar onto a small plate and dip the rim in the sugar to coat. Fill the glass with ice.
Add the red wine to the glass, then slowly pour in the ginger beer (be careful of the fizz!). Use a chopstick or a bar spoon to stir briefly. Slide in the lime wheel and serve.