Ginger Daiquiri

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The New York Times

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Ingredients

1/2 ounce ginger-infused simple syrup (simple syrup macerated with peeled fresh ginger root; 4 ounces ginger will yield one pint; macerate two days)

1/2 ounce Meyer lemon juice

orange peel

2 ounces white Haitian rum

ginger sugar (seal 6 ounces turbinado sugar with 1 ounce fresh ginger root in a jar for a week; shake the jar every day)

1/2 ounce Cointreau

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