Sour Ginge

Bourbon / Ginger / Peach

“Look, if life pushes you down you gotta push back! If you've been dealt a bunch of lemons, you've got to take those lemons and push them down someones throat until they see yellow!”

Danny DeVito as Frank Reynolds, ‘Always Sunny in Philadelphia’

 

Junk’s Jam:

Serves 2

Hey!

A sexy whisky sour… what else can we say? This recipe was made by the wonderful Hannah at Junk, Bar & Restaurant.

Equipment…

>Cocktail ShakeR
& StraineR

The Recipe

Stage #1
>The Prep

100ml Wild Turkey 101
50ml Pêche de Vigne

1 Lemon (Juice)
50ml Ginger Syrup
2 Eggs (Whites Only)
2 Tsp Maraschino Cherry Syrup

4 Maraschino Cherries
2 Cocktail Sticks

 
 

Ginger Syrup

So, we’ve not put measurements down here as we reckon you’d like to decide how much to make…. Sugar syrup will keep for a long time so we like to make a bottle’s worth and keep it in the cupboard for those occasions where we fancy getting our cocktail game on.

350ml Water
350g Caster Sugar
150g Ginger (Depending on your taste!)

  • Dice the Ginger (Skin On).

  • Pop your Ginger & equal parts Water and Sugar into a pan and bring it up to the boil. Take it off the heat and leave to cool before bottling - keep the Ginger in there!

Stage #2
Assemble

shake \ coup glass

 

  • Dry shake (no Ice) all of your ingredients together (apart from the Maraschino Cherries) - this will give your drink a better foam!

  • Add some Ice to your Shaker and do it again.

  • Double strain into a Coup Glass.

  • Garnish each with 2 Maraschino Cherries balanced on the rim with a Cocktail Stick.