I was recently in a Caribbean resto in Vancouver B.C., and was served a drink using house-made ginger tonic or syrup. OK, it was a Shandy (Please, nobody bounce me, I think I'm really on the right track posing the following question on this Board, rather than on Beer).
I really liked it, not too sweet and quite zippy on the front of the tongue. I could dummy up a ginger-infused simple syrup on my own, but I'm wondering:
Do any of the Ph.D's of mixology here have a killer recipe to share that is maybe not so sweet as SS.