This drink delivers a great ginger hit in a flavorful, well-balanced, and refreshing cocktail. We used rye whiskey instead of Scotch to excellent effect and added a touch of Canton Ginger Liqueur for extra ginger flavor. I will say that the recipe is a bit of an eye-roller-- two different sugar syrups? I'll be sure to have my sous-chef whip those up right away-- we just used more of the ginger syrup. The touch of bitters at the end makes the drink!
COOK THE ISSUE 2010
Cook the Issue 2010: Fresh Mamie Taylor
Recipe Used: Fresh Mamie Taylor
posted in: Gallery, Cook the issue 2010
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