Recipe: Cedilla Chope From Mother's Ruin
The drink: Cedilla Chope
The bar: Mother's Ruin
The bartender: T.J. Lynch
The ingredients: 3/4 ounce Cedilla Acai Liqueur, 3/4 ounce lemon juice, 1/2 ounce ginger syrup, Pilsner or wheat beer
The process: Shake cedilla, lemon juice, and ginger syrup with ice. Top with beer. Garnish with a lemon wheel and ginger slice.
For the ginger syrup: 1 cup unpeeled, fresh ginger; 1 cup sugar; 3 cups water
Cut ginger into chunks and put into a food processor until finely chopped. Put ginger, sugar, and water into a pot and bring to a boil. Simmer over medium to low heat until it becomes a thick syrup (about 30 to 45 minutes). Strain the syrup through a sieve, then chill.
Get the Food & Drink Newsletter
Our weekly guide to New York dining includes food news and reviews, as well as dining events and interviews with chefs and restaurant owners.