thirsty thursday | bourbon & ginger

My husband is a member of the anti-book club.

He & some coworkers were tired of hearing about the excessive drinking book club get togethers the girls on their team regularly were a part of, so they decided to form the Libations Club, a book club minus the books.  They get together once a month, choose a theme & cut right to the chase.

This month, the theme was “The South Will Rise Again”, featuring alcoholic beverages from south of the Mason-Dixon.

Now I’m sure you don’t need me to tell you how to pour bourbon & ginger ale in an ice filled glass to your liking, but this bourbon & ginger?  It’s a little somethin’ special.

DSC 6725 thirsty thursday | bourbon & ginger

There’s an extra smoothness, with a bit of a kick, that comes from the homemade ginger syrup (just be sure to break out the food processor…there’s 1/4 lb of it!) & couple of peach slices that makes this cocktail easily enjoyable, even if you’re like me & bourbon makes you shudder & the hair on the back of your next stand up.

BOURBON & GINGER
makes 1 cocktail

ice
3 oz bourbon (Maker’s Mark, Evan Williams, or Old Rip Van Winkle)
1 tablespoon ginger syrup
2 slices fresh peach
2 oz soda water

Fill a 10 oz glass with ice.  Add bourbon, ginger syrup & stir.  Toss in the peach slices & pour soda waer over top.  Stir once more & serve.

GINGER SYRUP
makes just shy of 1 cup, enough for about 14 cocktails

1/2 cup turbinado sugar
1/2 cup water
1/4 lb fresh ginger root, peeled & finely grated

In a small saucepan, over medium high heat, bring all ingredients to a boil.  Turn off the heat & let steep for one hour.

Pour the liquid through a fine mesh sieve, into a jar or squirt bottle, reserving the clear syrup.

from Garden & Gun 

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