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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


  • 4 ounces bourbon
  • 3 ounces freshly squeezed grapefruit juice


  • 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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