I was sent this cocktail recipe to celebrate “Bourbon Heritage Month” (September, apparently) but I see no reason to limit it to a specific part of the year. It has the fresh winter citrus of lemon and grapefruit, spicy ginger liqueur, and a bourbon whiskey that’s good any time.
For a lighter version of the drink, you can substitute fresh ginger syrup for the ginger liqueur. I don’t quite have the recipe’s recommended garnish figured out, but feel free to throw a couple of slices of fresh ginger into the shaker to give it some extra spice.
It should make a cool drink for a hot summer days, or a spicy drink for chilly fall nights. Either way, you win.
Knob Creek Sour Ginger
By Chef Mike Isabella
2 fl. oz. Fresh Squeezed Ruby Grapefruit Juice
1.25 fl. oz. Knob Creek Bourbon
.75 fl. oz. Domaine de Canton Ginger Liqueur
.5 fl. oz. Lemon Juice
Lime Wedge Stuffed with Candied Ginger for Garnish
Combine all ingredients in a cocktail shaker, add ice, and shake. Strain over ice in a rocks glass. Squeeze the lime wedge to disperse the candied ginger into the drink.