The Ginger Side

By ProfPessimist
July 2, 2012
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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 poolside summer taste. It's easily made for one, or for a crowd.ProfPessimist

Serves: 1

  • 1/2 ounce bourbon or rye
  • 1/2 ounce 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)
  1. 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.
  2. Top off with the chilled ginger beer (as cold as possible!). Note that ginger beers vary in strength; Reed's is very intense, so 2 ounces is plenty. With a weaker ginger beer or ginger ale, you might want 3 or 4 ounces.
  3. Garnish with an orange twist and serve.

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