DIY: Whiskey Ginger with Homemade Ginger Syrup

From A Beautiful Mess

 

Ginger Syrup, makes about 1 1/2 cups.

Needed: 1 cup water, 2 cups sugar, 2 cups grated and thinly sliced ginger root.
Grate and slice up your ginger, set aside. In a pot combine the water and sugar. Over medium heat stir until the sugar is dissolved. Now add in the ginger and simmer on low/medium heat for 30 minutes. Allow this to cool slightly and strain the syrup, reserving the ginger slices. Store this in a seal container in your refrigerator for up to a month.

 

Easy Candied Ginger, makes about 1 cup

Needed: the reserved ginger slices from making ginger syrup and 1/3 cup sugar.
Rinse off the ginger slices and pat dry. Dip each in the sugar and place on a paper towel. Allow these to dry out for a couple of hours. Use to garnish drinks or other foods. You can just eat these too, but they are quite strong. You have been warned.

 

To make your whiskey gingers combine 3-4 tablespoons ginger syrup, 2 cups club soda, and a shot of whiskey. Add ice and garnish with a candied ginger slice. You can adjust these to be as strong as you like. Or you can leave the whiskey out and still have a lovely ginger drink.

What Does Your Favorite Cocktail Say About You?

My favorite cocktail is a Manhattan...

"Anything with 'signature bitters': You're an asshole."

So, apparently I'm an asshole? 

What are you?

Women Who Whiskey...

"Women Who Whiskey: 

Like a book club with spirits. 

And without books."

 

 

Bourbon Arnold Palmer

For cooling off on a hot June day...

Bourbon Arnold Palmer

For the Simple Syrup:
1 cup sugar
1 cup water

For the Iced Tea:
4 black tea bags or 4 teaspoons loose black tea
6 cups boiling water

For the Lemonade:
1 cup Simple Syrup (recipe above) or Honey Syrup
1 cup fresh lemon juice

To Finish:
Bourbon
Ice cubes

Make the Simple Syrup:
In a small pot, combine the sugar with 1 cup of water and bring to a boil. Remove from heat and refrigerate until needed. Simple syrup can be refrigerated for about 2 weeks.

Make the Iced Tea:
Place the tea in a pitcher and pour the boiling water over. Set aside and let the tea steep for 5 minutes. Remove (strain if using loose tea) the tea bags and refrigerate the tea until cold.

Make the Lemonade:
In a nonreactive glass jar, combine the Simple Syrup (or the honey syrup) and the lemon juice. Refrigerated until cold.

Make the Bourbon Arnold Palmer:
Fill a large glass with ice and fill halfway with tea. Fill almost halfway with the lemonade. Add a splash (or two) of bourbon and stir. Serve immediately.

Makes about 6 to 8 drinks.

Bourbon Butterscotch Latte Popsicles

 

Bourbon Butterscotch Latte Popsicles

16 oz. strong or extra bold coffee, room temperature
4 oz. heavy cream
4 oz. bourbon
2 oz. butterscotch sauce
1. Add all ingredients into a blender and mix to combine. Pour mixture into popsicles mold.
2. Freeze for about 2 hours or until mixture starts to solidify enough to hold a popsicle stick upright. Insert popsicle sticks and finish freezing popsicles overnight. To release popsicles run hot water on the outside of popsicle molds for a 2-3 seconds.