signature cocktail
I first created this cocktail for the last class, a Comfort Food-themed menu, in my 3-week cooking series at Les Gourmettes. I served it again as my Signature Cocktail on Thanksgiving. If ever there was a Comfort Food Menu – it is Thanksgiving!
To me, it’s important to use one big ice cube for this cocktail, either a square cube or a round ice ball.
I have both types of ice molds, but my round ball mold only makes one at a time, whereas the square mold makes 6 cubes at once. Since I had 16 cocktails to make for the cooking class and 12 more for Thanksgiving, of course, I went with the square cubes.
I did find THIS cool multi-round ball mold on Amazon. I’m adding it to my Christmas list!
Ginger-Honey Bourbon Cocktail
Ginger-Honey Simple Syrup
- 7-inch piece of fresh ginger, unpeeled, thinly sliced
- 1 cup water
- 2/3 cup honey
Cocktail
- 4 ounces bourbon
- 3 ounces freshly squeezed grapefruit juice
Garnish
- Rosemary sprigs
- Grapefruit peel twists
- Crystallized ginger slices
Ginger-Honey Simple Syrup: Bring ginger, water, and honey to a simmer in a small saucepan over medium-low heat. Cook, stirring until the honey has dissolved. Gently simmer, uncovered, for 15 minutes. Strain into a small bowl; discard solids.
Let cool to room temperature, then cover and chill.
Cocktail: Combine bourbon, grapefruit juice, and 2 ounces of the simple syrup in a cocktail shaker filled with ice.
Cover and shake until icy cold. Strain into a rock glass, preferably with a single large ice cube.
Garnish: Strip the lower leaves from each rosemary sprig. Tie each grapefruit peel and twist it into a knot. Thread a grapefruit knot and a crystallized ginger slice onto each rosemary sprig and garnish drinks with your rosemary skewers.
Makes 2
Note: The Ginger-Honey Simple Syrup may be made 2 weeks ahead. Store in an airtight container and keep refrigerated.
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