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Author Notes: I love ginger and when it's combined with orange and a little booze, it makes for a great cocktail! —inpatskitchen
Food52 Review: 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
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
- 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.
For the cocktail:
- 2 ounces bourbon (we used Bulleit)
- 1 ounce triple sec
- 3 tablespoons ginger syrup
- 3 ounces fresh orange juice
- Crushed ice
- Combine the bourbon, triple sec, ginger syrup, and orange juice. Fill a glass with crushed ice and pour the cocktail over.
- Your Best Cocktail Contest Winner!