Ingredients
- 2 to 3 ounces bourbon, top shelf preferred
- 1 ounce honey
- 1/2 ounce ginger syrup, recipe follows
- 1/2 ounce freshly squeezed lemon juice
Directions
Warm the whiskey, honey, ginger syrup, and lemon juice in a small saucepan until honey dissolves and the drink is hot, but not boiling. Pour into a large snifter or mug. Serve.
Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
Ginger Syrup:
1 lemon
2 cups coarsely chopped fresh ginger with peel, about 8 ounces
1 cup sugar
2 cups water
Remove the outer peel of the lemon with a vegetable peeler, taking care not to include too much of the bitter white pith. Finely chop the lemon peel and ginger in a food processor.
Transfer the lemon-ginger mixture to a medium saucepan, add the sugar and water and bring to a boil. Reduce heat, and simmer, partially covered, for 15 minutes. Strain the mixture and cool. Cover and refrigerate for up to 1 week.
Yield: 2 cups
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