Ever since my first Dark n’ Stormy, I’ve been totally smitten with ginger cocktails. The sweet spiciness is totally delicious served ice cold with something boozy.
This one pairs ginger with lemon and sparkling water for a bubbly, refreshing cocktail. Frozen cranberries are a pretty festive touch. In the summer, frozen peaches would be perfect.
A thin slice of ginger (cut it on a mandoline) is a beautiful touch, but a wedge or two of lemon is an easy garnish, too.
A balanced cocktail.
The perfect cocktail recipe hits all the right notes – you need the right balance of sweet, sour, boozy, and flavourful.
I love that in a ginger cocktail there’s a note of spicy layered into the sweet and sour.
Make the ginger syrup.
If making homemade ginger syrup deters you, give me one sec to convince you. Because if you can stir sugar into water and press start on the microwave, you’ve got this.
We’re making (aptly-named) simple syrup and simply infusing it with ginger, the way you’d steep tea. All we’re shooting for with the “cooking” part is making the sugar melt into the water. Let the hot syrup stand with fresh ginger stirred in until the syrup takes deliciously kicky.
You can give it a quick ten minutes if you’re in a hurry to get your cocktail on, but if you’ve got an hour, you’ll be rewarded with a more flavourful drink.
Which booze should I choose?
I used bourbon because I luuuurve bourbon, but you could swap in vodka or even rum.
Stir liquor, ginger syrup and lemon juice together in a glass. Add a handful of ice and top with a splash of sparkling water. I used Montellier because it’s Canadian and so am I, and chose the one with natural lemon essence for more lemon flavour. (They sponsored a post on Instagram but I really wanted to share the recipe with you here organically!)
Sparkling waterI used Montellier lemon sparkling water
Instructions
To make ginger syrup:
Combine all three ingredients in a large microwave-safe measuring cup or bowl and microwave for 2 minutes, or until sugar dissolves completely with a quick stir. Let stand at room temperature one hour.
To make a cocktail:
Stir bourbon, ginger syrup and lemon juice together in a glass. Add a handful of ice and top with a splash of sparkling water.
“All we’re shooting for with the ‘cooking’ part is making the sugar melt into the water.”
Sugar dissolves in water; it doesn’t melt. One can apply heat to sugar alone and it will melt, commonly referred to a caramelizing.
I’m making this for a group of my besties coming over tomorrow. What’s a good bourbon?