Whiskey Ginger Recipe-
Is there a whiskey cocktail that is both more famous and straightforward? Even though recipe only requires two ingredients, this sparkling/spirit combo is one of the best available. We wanted a handcrafted, show-stopping garnish that go above and above, and we couldn’t think of anything more appropriate than fresh, spicy candied ginger. It’s gorgeous on top of a beverage and delicious as a snack (and keeps for weeks).
But let’s be honest, when the rest of the recipe only calls for a can of ginger ale and a bottle of whiskey, it might be challenging to get motivated to prepare it. Choose the somewhat crispier ginger beer or one of those fancy bold ginger ales if you want to increase the ante in a less time-consuming manner. However you go about it, it’s difficult to mess up, so enjoy yourself!
Tried this classic cocktail? Tell us how it turned out in the comments section below!
FOR CANDIED GINGER
- 1/4 lb. ginger, peeled and sliced into 1/8″ coins
- Approx. 1/4 lb sugar (about 1/2 cup and 1 tbsp)
- 2 oz. whiskey
- 5 oz. ginger ale
- Lime wheel
- 4-5 candied ginger
FOR CANDIED GINGER:
- Bring to a boil in a medium saucepan just enough water to cover the ginger. Turn down the heat to medium-low and add the ginger. Simmer the ginger for 30 to 35 minutes, or until it is soft and somewhat malleable. Reserving 1 tablespoon of water, strain the ginger.
- Add cooked ginger, the reserved cooking liquid, and enough sugar to fill the medium saucepan to the weight of the cooked ginger after thoroughly cleaning it. Boiling ginger is followed by a medium-low heat reduction. To prevent any sugar from burning, stir often.
- Allow the mixture to simmer for 15 to 20 minutes, or until the liquid has completely evaporated and the sugar crystals on the ginger pieces have started to form. Place ginger slice on a baking sheet lined with parchment paper and let cool fully. It should remain fresh for a few months if stored in an airtight container.
- Add ice to a rocks glass. whisky first, then ginger ale. Add a lime wheel as a garnish to the rim. The candied ginger bits are threaded onto a toothpick, which is then inserted into a lime before being served.