The Ginger Side

By ProfPessimist • July 2, 2012 • 0 Comments

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The Ginger Side — 1 of 2 Photo by James Ransom

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Author Notes: I was looking for a refreshing summer drink and was playing around with the Seelbach, which is a kind of champagne cocktail and the Seelbock, a variant made with beer. The flavors were hard to balance until I thought to use ginger beer as the bubbly ingredient rather than beer or champagne. The liquor gives it a little heft and kick while the ginger beer keeps it light and fizzy. The ginger-citrus combo is a great summer, poolside taste. Easy to make singly or in volume. - ProfPessimist

Serves 1

.5 ounces Bourbon or rye
.5 ounces Grand Marnier
1 dash Angostura bitters
1 dash Lemon bitters
1 dash Orange bitters
2 ounces Reed's Extra Ginger Brew or other ginger beer or ginger ale (chilled)
1 Orange twist (optional)

Mix all the ingredients except the ginger beer in an ice-filled shaker or tall glass. Swirl briefly to chill and strain into a champagne flute.
Top off with the chilled ginger beer (as cold as possible!) Ginger beers vary in strength. Reed's is very intense so 2 oz is plenty. With a weaker ginger beer or ginger ale, you might want 3 or 4 ounces.
Add an orange twist.