Bourbon, Orange, and Ginger Cocktail Recipe

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.

For the ginger syrup (makes one cup of syrup -- enough for many cocktails):

½ cup Thinly sliced peeled fresh ginger

½ cup Granulated sugar

¼ cup Packed light brown sugar

1 ½ cups Water

¼ tsp Pure vanilla extract

For the cocktail:

2 oz Bourbon

1 oz Triple sec

3 tbsp Ginger syrup

3 oz Fresh orange juice

Crushed ice

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.

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Bourbon, Orange, and Ginger Cocktail Recipe