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
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
Directions
For the ginger syrup (makes one cup of syrup — enough for many cocktails):
- 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:
- Combine the bourbon, triple sec, ginger syrup, and orange juice. Fill a glass with crushed ice and pour the cocktail over.
