- 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
Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
2 cups coarsely chopped fresh ginger with peel, about 8 ounces
1 cup sugar
2 cups water
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