PHOTO: ERIK BERNSTEIN; FOOD STYLING: FRANCESCA ZANI
This wintery version of a whiskey sour features punchy ginger flavor and tangy cranberry juice. Though it requires minimal ingredients, it’s full of strong, bright flavors that perfectly complement rich holiday hors d'oeuvres like baked brie and bacon-wrapped dates.
For a simple syrup infused with tons of fresh ginger flavor, we essentially extract the juice by finely grating it directly into the simple syrup. If you don’t have a microplane or fine grater, finely mince the ginger before massaging it into the granulated sugar with the tips of your fingers to extract as much moisture from the ginger as possible. Once the mixture has the texture of wet sand, you’re good to add the water and shake until the sugar is dissolved. This recipe makes enough ginger simple syrup for 8 drinks and can be kept in an airtight container in the refrigerator for 2 to 3 weeks—use it to add intrigue from everything from iced tea to other wintery cocktails.
If you’re a frequent whiskey sour drinker, you may be wondering where the egg white is. We love the brightness of this drink as is, but if you like the richness a shaken egg white brings to the cocktail, by all means, add it!
Made this? Let us know how it went in the comment section below!
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Yields:
1
Prep Time:
5 mins
Total Time:
10 mins
Ingredients
Ginger Simple Syrup
1/2c.
granulated sugar
1/2c.
water
1
(3") piece ginger, peeled
Drink
2oz.
bourbon
1oz.
ginger simple syrup
1oz.
unsweetened cranberry juice
Ice
Mandarin orange or clementine peel, for serving
Directions
Ginger Simple Syrup
Step 1In a 16-ounce or larger jar with a lid or resealable container, combine granulated sugar and water. Using a microplane or fine grater, grate ginger into jar. Cover and shake jar until sugar has dissolved, 3 to 4 minutes.
Step 2Using a fine-mesh sieve, strain ginger mixture into a small bowl, pressing with the back of a spoon to expel as much liquid as possible. Discard solids.
Step 3Make Ahead: Ginger simple syrup can be made 3 weeks ahead. Store in an airtight container and refrigerate.
Drink
Step 1In a cocktail shaker, combine bourbon, ginger syrup, and cranberry juice. Fill shaker with ice and vigorously shake until outside of shaker is very frosty, about 20 seconds.
Step 2Strain into a rocks glass or coupe. Garnish glass with orange peel.
This content is imported from poll. You may be able to find the same content in another format, or you may be able to find more information, at their web site.
PHOTO: ERIK BERNSTEIN; FOOD STYLING: FRANCESCA ZANI
Lena Abraham is a freelance contributor with Delish, and was formerly Senior Food Editor, where she developed and styled recipes for video and photo, and also stayed on top of current food trends. She’s been working in the food industry for over 10 years, and will argue that the best fish tacos in the world are made in New York. Don’t @ her.
This content is imported from poll. You may be able to find the same content in another format, or you may be able to find more information, at their web site.
