I suppose this week’s cocktail is continuing the Valentine’s Day theme I’ve had so far this month, though admittedly in a rather different direction. I like the humour of having this drink around such a sugary-sweet romantic holiday. Though honestly I’m not sure if the name suits it- spicy sweet kick of ginger is warming and quickens the pulse enough to be exciting. Maybe the ‘Drunk in Love’ would be more appropriate– I’ll let you be the judge.
The drink really isn’t all that bitter, but you can and should play with the proportions to suit it to your tastes. I’ve experimented a bit with the amount of ginger syrup used, and have found that a touch more than the recipe calls for is quite nice.
You can make the ginger syrup pretty easily by combining 1 to 1/4 c ginger (peeled, and cut into thin matchsticks) with 1c water and 1c sugar into a medium sized saucepan. Heat over medium until it just starts to boil, then turn the heat down and simmer for about 30 minutes until the ginger flavour has steeped into the syrup, and the consistency is a bit like maple syrup. Strain into a clean jar, and let cool. You can save the ginger and make candied ginger (it’s surprisingly easy!) with this recipe from Alton Brown– it’s great as a garnish, or just for eating. I love ginger if my stomach is a bit upset.
Back to the cocktail though…
It would be just the thing to sip in bed with Netflix, binge-watching The Unbreakable Kimmy Shmidt or 30 Rock, for cocktails with friends, or even date night with your s/o if you’re into celebrating Valentine’s Day.
• 2oz whiskey
• 1oz juice from a freshly -squeezed clementine
• 1/2 ginger syrup
• Angostura bitters, to taste (I used 5-7)
• combine ingredients in a shaker with ice
• shake vigorously and strain into a cocktail glass, garnish with the peel of a clementine (or the candied ginger you made!)
Cheers, and Happy Valentine’s Day!