- 1
Ingredients
- 2 oz bourbon
- 1 oz fresh lemon juice
- .5 oz creme de cassis
- .5 oz simple syrup
- 1 dash Angostura bitters
Preparation
Step 1
Dissolve the sugar in a little boiling water, add the brandy, and pour boiling water into the glass until it is two-thirds full Grate a little nutmeg on top.
The technique is simple: fill a shaker tin halfway with very hot water, and build the drink sans water in a second tin nestled in the bottom shaker. Stirring the ingredients for a minute will raise the temperature to the point where we’re no longer serving cold or room temperature ingredients mixed with hot water. The now-warm drink is added to a preheated glass and finished with piping hot water.
Easy to do, and a hell of a lot safer to do at home than heating alcohol on the stovetop (note:
heat alcohol on your stovetop). Here’s the recipe I landed on for those who want it:
3 oz boiling water
Stir bourbon, ginger syrup*, lemon juice and allspice or pimento liqueur in Bartender’s Bain-Marie until warmed through. Transfer to preheated mug and top with boiling water. Garnish with orange peel.
, who probably didn’t steal it from anyone because Thad is a genius. At any rate I’ve rarely heard of bartenders in other cities doing it this way and when I have, it’s because they’ve learned it from someone from San Francisco. It’s easy to make, and delicious to use.
Simply combine cleaned (no need to peel the ginger) and roughly-chopped ginger (each piece should be about the size of your pinkie-tip) in a blender with equal volumes of sugar and boiling water. For this I’ve used 8 ounces of chopped ginger, 8 ounces of sugar, and 8 ounces boiling water. Blend on high until mixture is smooth, and then fine-strain through a sieve.
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I think the creme de cassis really works well with the sour component of this drink, and who can beat American whiskey on a warm spring evening?
Shake ingredients with ice and strain over fresh ice into an old fashioned glass. Garnish with a lemon wedge, or , if in season, fresh currants.