Bourbon And Ginger Recipes
THUNDERER
Steps:
- To make the Honey Árbol Ginger Syrup: Put the honey and water in a blender and stir until the honey dissolves. Add the ginger and chile and blend on high speed until the ginger is pulverized. Strain through a chinois or cheesecloth and discard the solids. Let the syrup cool to room temperature. Transfer to a small jar or bottle and refrigerate for up to 1 month.
- To make the cocktail: Combine the cocktail ingredients in a shaker. Fill the shaker with ice cubes, cover, and shake hard for 7 seconds. Use a Hawthorne strainer to strain the cocktail into a coupe glass. Garnish with the chile de árbol slices.
BOURBON, PEACH AND GINGER JAM
Steps:
- In a saucepan over medium heat, combine the peaches, sugar and ginger. Cook for 10 minutes, stirring every couple minutes. Pour in the bourbon, lemon juice and zest. Simmer until thickened, about 20 minutes. Stir every couple minutes to prevent scorching. Stir in the salt. Store refrigerated for up to 1 month.
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