Minty Moscow Mule Punch
Ginger-Mint Simple Syrup:
Combine ¾ cup light brown sugar, ¾ cup water, ½ cup peeled and chopped fresh ginger, and 4 sprigs of fresh mint in a medium saucepan. Bring to a simmer and stir to dissolve sugar. Remove pan from heat and cool completely. Strain out the ginger and mint and refrigerate the syrup in a covered container for up to 2 weeks. Makes ¾ cup.