Spicy Ginger Syrup

Cooks Illustrated published something similar recently. Here's my approximation...

Ingredients
1 C sugar (a heaping cup!)

½ lb fresh ginger root

½ tsp coarse salt

pinch crushed red peper flakes

1 T apple cider vinegar

Directions

Slice the ginger root into rounds (no need to peel it).

Puree everything but the vinegar in a food processor. (A blender works okay too.) Let it rest 5-10 minutes, then process (or blend) it again. Scrape everything into a FINE mesh strainer over a bowl. If you've got cheese cloth, line the strainer first. Let it drain 5-10 minutes, at least. If you used cheesecloth, gather the edges and squeeze out as much liquid as possible. If you're working without cheesecloth, use a rubber spatula to press the solids in the strainer to get as much liquid as possible from the solids. Discard the solids. Stir in the vinegar. Refrigerate syrup.

Use the syrup in seltzer to make a non-alcoholic ginger beer. Add a splash to hot spiced cider in the fall, or to fresh made limeade in the summer. Add lime juice and vodka for a Moscow Mule. (Apparently substituting dark rum for the vodka makes a "Dark & Stormy".) Pour a little into orange spice tea. Use a spoonful in marinades and sauces...