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How to make the perfect Mai Tai – a classic cocktail to celebrate National Rum Day


For the Ginger Syrup:

Peel the ginger root using a potato peeler to get the skin off.

Juice the ginger – you can use centrifugal juicer if you have one, if not a blender or Nutri-Bullet will be just fine to wizz up the ginger and then pass it through a sieve to remove any fibres.

Mix with sugar in equal parts by volume – eg. 1 cup of juice to 1 cup of sugar.

Stir well until all the sugar is fully dissolved – if you have caster sugar it should dissolve easily at room temperature. If you only have granulated sugar at home, you may need to heat the mixture gently in a pan to dissolve all the sugar but be careful not to boil it as it could affect the flavour.

This syrup will keep well in the fridge if you’re not using it all straight away.

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