Bourbon, Orange, and Ginger

October 21, 2014
5 Ratings
Photo by Mark Weinberg
Author Notes

I love ginger and when it's combined with orange and a little booze, it makes for a great cocktail! —inpatskitchen

Test Kitchen Notes

WHO: If inpatskitchen is cooking Chickpea Bolognese or Gran’s Gifted Cheesecake, we’d love to be in Pat’s kitchen, too.
WHAT: A cocktail that’s just as comfortable by the pool as it is at a holiday party.
HOW; Make a ginger simple syrup, then use it to sweeten a mixture of bourbon, Triple Sec, and orange juice. Pour over crushed ice. Garnish with an umbrella (or not).
WHY WE LOVE IT: At the time of year when we’re gearing up to put ginger in cookies and quick breads, this cocktail is a reminder of the root’s bright spiciness. We’ll keep the ginger simple syrup in a jar in the fridge and use it for experimenting with even more cocktails. —The Editors

Watch This Recipe
Bourbon, Orange, and Ginger
  • Makes 1 cocktail
  • For the ginger syrup (makes one cup of syrup -- enough for many cocktails):
  • 1/2 cup thinly sliced peeled fresh ginger
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 1/2 cups water
  • 1/4 teaspoon pure vanilla extract
  • For the cocktail:
  • 2 ounces bourbon
  • 1 ounce triple sec
  • 3 tablespoons ginger syrup
  • 3 ounces fresh orange juice
  • Crushed ice
In This Recipe
  1. For the ginger syrup (makes one cup of syrup -- enough for many cocktails):
  2. In a small sauce pan, combine all ingredients except the vanilla. Bring up to a boil and then down to a simmer. Simmer for about 15 minutes, until the syrup reduces to about one cup. Remove from the heat and stir in the vanilla. Let steep until cool, then strain through a fine mesh sieve. Refrigerate for up to a week.
  1. For the cocktail:
  2. Combine the bourbon, triple sec, ginger syrup, and orange juice. Fill a glass with crushed ice and pour the cocktail over.
Contest Entries

See what other Food52ers are saying.

  • Jacob K Thomas
    Jacob K Thomas
  • Ben Kotvis
    Ben Kotvis
  • Vera Carroll
    Vera Carroll
  • Cynthia Earman
    Cynthia Earman
  • krikri

Recipe by: inpatskitchen

I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I this day I try not to procrastinate when it comes to entertaining. My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!

69 Reviews

Allison S. February 11, 2021
This was fantastic
Author Comment
inpatskitchen February 11, 2021
YAY!! So glad you liked it! Thanks!
Politan June 11, 2020
We enjoyed this with Canton, Cointreau, Knob Creek whiskey, and fresh squeezed orange juice. Very well balanced. Strong for a weeknight so we added some water to taste.
Jacob K. January 27, 2020
This is a great cocktail, I just made it using blood oranges and the taste pretty nice. I actually didn’t have 3 ounces blood orange juice, so my drink was a little strong, but not a problem, still good flavor.
Author Comment
inpatskitchen January 27, 2020
Thank you Jacob! Happy you enjoyed!
boulangere January 27, 2020
I'm overflowing with lemons and oranges at the moment. Lemons are going into a cake because cake can can cure a bit of sadness like nothing else, and I've simply got to find a constructive path through Kobe's death. And a sip or several of this lovely concoction might just be the icing. Thank you, Pat.
Author Comment
inpatskitchen January 27, 2020
Thank YOU Cynthia!
Bebewatson December 17, 2018
Can I substitute Cointreau for the triple sec?
Author Comment
inpatskitchen December 17, 2018
Yes! Grand Marnier also works....Happy Holidays!
brettjackson November 21, 2017
So fabulous! Having a glass now with the bf and looking forward to sharing with friends on Thursday! Cheers!!
Author Comment
inpatskitchen November 22, 2017
Thanks so much!!! Enjoy and Happy Thanksgiving!
Ben K. July 2, 2017
Maybe I am a lightweight but I thought it was too strong. I used Tennessee Whiskey (Jack Daniels) because I had it on hand but I don't think it would have made any difference from a strength perspective. I tried 1.5 ounces of Whiskey and I thought it was much better.
Author Comment
inpatskitchen July 2, 2017
So glad you tried this...just remember.. everything's a experiment... whatever works for you!
Vera C. June 24, 2017
Delicious! I use an Organic Ginger Syrup made by "Ginger People"
Author Comment
inpatskitchen June 24, 2017
Great way to save time! Thanks Vera!
Jennifer June 20, 2017
What is this drink to be called? BEtter than a Stormy Nighy. Sunny because of the orange juice. Eclipse?
Cynthia E. June 19, 2017
What about a bit of Canton instead of the ginger syrup?
Author Comment
inpatskitchen June 20, 2017
Why not? Give it a try!
krikri February 19, 2017
This looks delicious and I love all the bits that make it up. However, I cannot promise I'll be able to toss back enough bourbon drinks to use up the syrup.
So, two questions: how long will it last before going fuzzy (can I use it even if it's fuzzy?)
(ok three questions)
Any inspiration for how to enjoy the rest of the ginger syrup?
Author Comment
inpatskitchen February 19, 2017
I think the syrup will last a couple of weeks in the fridge krikri. I wouldn't use it if it gets fuzzy. You can use the syrup to make ginger ale (similar to Vernor's) by mixing it wit seltzer water or get a bit fancier and try my ginger ale float which was a best soda fountain winner. Find it here:
Sure hope you enjoy and Thanks!
Jason N. July 20, 2017
This is a fantastic cocktail, found it via the ever-wonderful Alton Brown. I also use the syrup to sweeten iced tea (usually Teajava), it's a great combo.
Author Comment
inpatskitchen July 20, 2017
Thanks Jason! So glad you enjoyed!
Susan November 7, 2016
Obviously I don't drink many cocktails....but did I understand 3/4 cup of sugar total for one drink? That seems like a lot of sugar? If I wanted to make 10 drinks that would be lots and lots of sugar....not to mention the ginger syrup and triple sec. Dont mean to be a downer..just wanted to check
Thank you...
Author Comment
inpatskitchen November 8, 2016
Hi Susan! The 3/4 cup of sugar is for the syrup, not the cocktail. Only 3 tablespoons of syrup in each cocktail.
Mike June 5, 2018
Reading is difficult for Susan
Shirley P. December 11, 2015
Has anyone tried using crystallized ginger to make the simple syrup? I may give it a go because that's what I have on hand. Use it to make my mulled cranberry sauce for Thanksgiving.
Author Comment
inpatskitchen December 11, 2015
I've never tried Shirley but it's certainly worth a go. Maybe someone else has and will pipe in>
Shamika November 24, 2015
Will this drink still taste pretty good if I use store bought ginger syrup instead of making it from scratch? Just wondering since I'll be cooking and hosting and would like to cut down on being over the stove as much as possible. Thanks.
Author Comment
inpatskitchen November 25, 2015
I've never had store bought ginger syrup so don't know how the flavors compare. The ginger syrup can be made at least a week ahead. It has a distinct flavor and when mixed with seltzer taste a bit like Vernor's Gingerale.
Erika M. October 20, 2015
This sounds delightful — anyone try it in a pitcher? I'm thinking of making a giant batch for "friendsgiving" this year, and am wondering if I could combine in a pitcher and pour over ice as guests arrive?
Author Comment
inpatskitchen October 20, 2015
Yes definitely! I served it the same way twice this past year...enjoy!
Erika M. November 23, 2015
Worked out great — I refilled my giant pitcher twice at the party and folks still wanted more. I will definitely make these again!
Author Comment
inpatskitchen November 23, 2015
So happy it worked out for you!! Have wonderful Holidays!
Sargi January 31, 2015
Enjoy one right now . DELICIOUS !! perfect don't change a thing. Wonderful year rround drink.
Author Comment
inpatskitchen January 31, 2015
Thank you!! Keep enjoying!
Lindsey January 16, 2015
I've been meaning to comment on this recipe - I served these as a pre-Thanksgiving Dinner cocktail and they were absolutely delicious! A big hit with the family. Will definitely plan on making again soon. Perhaps with blood orange juice now that they're in season!
Author Comment
inpatskitchen January 17, 2015
Thanks Lindsey! So happy you enjoyed and blood orange juice sounds wonderful! I'll have to try soon.
Amanda January 1, 2015
Yum! Left out the triple sec since I don't have any. Thanks for the recipe.
Author Comment
inpatskitchen January 1, 2015
Thanks Amanda! So glad you liked it!
chez_mere December 21, 2014
Wow. Just made a big batch of these for a family gathering and they were a HUGE hit! Thanks for a great recipe :)
Author Comment
inpatskitchen December 21, 2014
Thank YOU chez_mere! I'm making a batch for Christmas...hope my family enjoys!
Cameron December 14, 2014
I made mine with grapefruit juice instead... DELICIOUS!!
Author Comment
inpatskitchen December 14, 2014
Sounds wonderful!!!
tim December 5, 2014
Can you freeze the ginger syrup for use later?
Author Comment
inpatskitchen December 5, 2014
Hi tim! I've never done this but it's certainly worth a try. I do know it will keep in the fridge for weeks.