Christmas

Bourbon, Orange, and Ginger

October 21, 2014
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
Ingredients
  • 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
Directions
  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.
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Review
inpatskitchen

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 learned...to 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!