Playing with bourbon and ginger flavors has me trying some different combinations based off of The Gold Rush cocktail from the Difford’s Guide website.
The first was a version using ginger brandy, but the ginger was lost a bit so we tried it again and replaced 0.25 oz of the ginger brandy with 0.25 oz of ginger syrup. I would call this a successful adaptation but it still felt a little weak on ginger.
- 1.25 oz Ginger Brandy
- 1 oz Elijah Craig Small Batch Bourbon
- 0.25 oz ginger syrup
- 0.25 oz lemon juice
- 0.25 oz lime juice
Shake all ingredients with ice and strain into a chilled coupe glass. Garnish with a thin lime slice and a Maraschino cherry.
Original recipe from Difford’s Guide