Salt Air and Farm

The Southern Staple: Bourbon and Spicy Ginger Soda “This is a play on the classic spicy ginger ale and bourbon, but we are making our own ginger syrup. The simple way of making a syrup can be stretched into other cocktail and dessert applications as well. Maker’s is a solid bourbon, but you could use Evan Williams, Bulleit, or Old Rip Van Winkle to name a few others.” —Chef Hugh Acheson Ginger Syrup ½ cup sugar (fine turbinado) ½ cup water ¼ lb. fresh ginger root (peeled and finely grated) In a small saucepot bring the sugar, water, and ginger to a boil. Turn off the heat, and allow to steep and cool for one hour. Strain off the ginger pieces, and reserve the syrup. To Serve (makes 1) Large ice cubes 3 oz. Maker’s Mark (Evan Williams, Bulleit, and Old Rip Van Winkle are solid alternatives) 1 tbsp. ginger syrup 2 slices fresh ripe peach (Try pear if peaches are out of season.) 2 oz. soda water Fill a 10 oz. highball glass with ice. Add Maker’s Mark and ginger syrup, and stir. Add peach slices (or pear), and pour soda water to the top of the glass. Stir gently. (via Southern Staple: Bourbon and Ginger | Garden and Gun)