Whiskey Ginger
Rating
Dry January is almost over, so you need to make this Whiskey Ginger.
Ingredients
- FOR CANDIED GINGER:
- ¼ lb. ginger, peeled and sliced into ⅛" coins
- water
- Approx. ¼ lb sugar (about ½ cup and 1 tbsp)
- FOR COCKTAIL:
- 2 oz. whiskey
- 5 oz. ginger ale
- Lime wheel
- 4-5 candied ginger
- Toothpick
Instructions
- FOR CANDIED GINGER:
- In a medium saucepan bring, enough water to cover ginger to a boil. Add ginger and reduce the heat to medium low. Simmer for 30 to 35 minutes or until the ginger is tender and slightly pliable. Strain ginger, reserving 1 tbsp of water.
- Wipe the medium saucepan dry, then add cooked ginger, reserved cooking liquid, and enough sugar that equals the weight of the cooked ginger. Bring ginger to a boil, then reduce the heat to medium low. Stir frequently to keep any sugar from burning.
- Allow to simmer for 15-20 minutes or until the liquid has totally evaporated and the sugar begins to crystalize on the ginger pieces. Move ginger piece to a parchment lined baking and allow to cool completely. Store in an airtight container and it should keep for a few months.
- FOR COCKTAIL:
- Fill a rocks glass with ice. Add whiskey then ginger ale. Garnish the rim with a lime wheel. Thread the candied ginger pieces onto a toothpick then stick the end of the toothpick into the lime and serve.
