This is a little more trouble than I usually take with a cocktail, but the result is a piquant and refreshing beverage with a nice balance of sweet, sour, and spicy aspects. It would be equally fitting at brunch, on a picnic, or as a sundowner. <br /> <br />The recipe yields approximately one cup of syrup, enough for about five cocktails. <br /> <br />If you're a non-drinker or it's a non-drinking day, simply leave out the gin. Alternatively, the syrup could be poured over vanilla ice cream or a citrus-spiked poundcake. - howtocookabear

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