Here’s an important note for cocktail connoisseurs coming to Meaford. Don’t expect to settle for a screwdriver or a white Russian or even a Harvey Wallbanger. Ordinary cocktails are… well, ordinary. In Meaford, you might want to introduce yourself to a Meaford Mule. Or weather a Georgian Bay Storm. These two delicious concoctions feature a unique made-in-Meaford product: Meredith’s Ginger Syrup.

A couple of years ago, Meredith Cowan’s experiments with ginger led to a flavourful syrup brewed over an open flame. She would add it to water, milk, tea or soda water to make a variety of beverages, or add a dash to stir-fry or salad to perk up the flavour. And she quickly realized that she had a unique product that might just find a demand.

She sold 200 bottles in her first year through Meaford’s Earth Harvest Café and 100 Mile Market, and she was a splash at the inaugural Meaford Dragon’s Den, earning $14,000 in cash and benefits to help grow her business. Grow, it has. Today, you can find both Meredith’s Ginger Syrup in a couple dozen outlets in Grey Bruce – and it’s making inroads in Toronto.

And while Meredith suggests you try her Ginger Syrup with tea, milk, juice, yogurt, fruit salad, cereal, toast, pancakes, baking, ice cream and sorbet, it’s also a delightful way to spice up cocktail hour.

Meredith Cowan toasts us with a Meaford Mule (courtesy www.themeafordindependent.com)

Here are the ingredients for two of Meredith’s “gingervating” beverages. They’ve both been vetted by your blogger… and the latter actually enticed me to buy some black rum. Invite some guests, and experiment with the mix ratios to ensure plenty of tasting.

Meaford Mule
Vodka, club soda or mineral water and Meredith’s Ginger Syrup. Garnish with a slice of lemon.

The Georgian Bay Storm
Black rum, club soda or mineral water and Meredith’s Ginger Syrup.

Cheers!