This zesty cocktail is a customer favorite at Blue Ginger restaurant in Wellesley, Massachusetts. Chef Ming Tsai included the recipe in a special menu he created for Epicurious's Wine.Dine.Donate program.

　　

Ingredients

Makes 20 drinks

　　

Gimlet mix

27 ounces (3 1/4 cups plus 2 tablespoons) sweet-and-sour mix *

　　6 1/2 ounces (3/4 cup plus 1 tablespoon) freshly squeezed lime juice (from about 6 medium limes)

　　26 1/2 ounces (3/4 cup plus 1 tablespoon) ginger syrup

　　

To Serve

40 ounces (5 cups) vodka, well chilled

　　Lime wedges, for garnish (from about 3 medium limes)

　　*Sweet-and-sour mix, a combination of lemon or lime juice and sugar syrup, is used to make cocktails such as margaritas and pisco sours. Homemade mix is easy to make and produces the best results, but premade mix is available at liquor stores.

　　

Make gimlet mix:

Step 1

In large pitcher, stir together sweet-and-sour mix, lime juice, and ginger syrup. Cover and refrigerate until ready to use. (gimlet mix can be refrigerated up to 2 hours. When ready to serve, shake each cocktail to order.)

　　

To make one cocktail:

Step 2

In chilled cocktail shaker, combine 2 ounces gimlet mix, 2 ounces vodka, and 3 to 4 ice cubes. Shake well and strain into chilled martini glass. Garnish with lime wedge.