- Level: Easy
- Total: 37 min
- Prep: 5 min
- Inactive: 15 min
- Cook: 17 min
- Yield: 1 serving
Ingredients
4 to 6 ounces top shelf bourbon
2 ounces honey
1 ounce ginger syrup (recipe follows)
1 ounce freshly squeezed lemon juice
Ginger Syrup:
1 lemon
2 cups coarsely chopped fresh ginger with peel, about 8 ounces
1 cup sugar
Directions
- Heat whiskey, honey, ginger syrup, and lemon juice in a small saucepan until honey dissolves and liquid is hot, but not boiling. Pour into a large snifter or mug. Serve.
Ginger Syrup:
- 1. Cut peel from lemon (avoid pith) using a vegetable peeler. Place ginger and lemon peel in food processor and finely chop.
- 2. Transfer lemon-ginger mixture to a medium saucepan, add sugar and 2 cups of water and bring to a boil. Reduce heat and simmer, partially covered, for 15 minutes. Strain mixture and cool. Cover and refrigerate for up to 1 week.
