Sunday was Valentine’s Day and the 30th anniversary of getting engaged to Suzi.
“Will you marry me,” I had asked back then. “Yes,” she had said as fast as possible.
On Sunday, I asked, “Will you take a sip?” And she said, “What’s in it. You know I hate ginger.”
It’s sad how 30 years can erode trust. Although, I had had some crystallized ginger out in the bar area and she knew I was up to something. She’ll eat cookies made with powdered ginger, but real ginger she hates. Doesn’t want it on her plate at a Japanese restaurant which has generated some rather upset looks from nice ladies in kimonos.
So when I offered her a sip this Sunday, she was reluctant. “Happy Valentine’s Day,” I said, trying to push her over the edge.
She closed her eyes, sipped, paused. “This is really good,” she responded. “No, this is excellent.” Her eyes were wide open.
Bourbon is so intense, that you need to slip in the side flavors. You may not identify them immediately, but the flavors are there, in the back of your mouth, on the sides, adding notes and character.
This bourbon cocktail is simple: bourbon, citrus juice and ginger simple syrup. The syrup recipe follows below and I think you’ll find it useful in a range of cocktails. Start with this one. It is really, really, really good. Even if you are not a ginger fan. In fact, you don’t get ginger flavor but you will feel some ginger heat.
Bourbon Blast Cocktail
Yield: 1 cocktail
Ingredients:
- 2 ounces good bourbon [Makers]
- 2 ounces ginger simple syrup [recipe follow]
- Juice of one medium lemon
- Juice of on medium orange
Preparation:
Combine all the ingredients in a cocktail shaker already filled with ice. Shake well. Serve into a glass with crushed ice.
Repeat and repeat.
Ginger Simple Syrup
Yield: 1 cup
Ingredients:
- 1 cup water
- 1 cup sugar
- ¼ cup crystallized ginger, cut into small pieces
Preparation:
Put the water and ice in a small sauce pan and stir to mix. Turn the heat to medium and, stirring occasionally, bring to a boil. Reduce the heat to simmer and add the ginger pieces.
Simmer for 4 minutes, remove from the heat, cool, and then refrigerate.
Source: Brian O’Rourke
Photo Information [Top]: Canon T2i, 18-55mm Macro Lens, f/4.5, 1/50 second, ISO-640
Photo Information [Bottom]: Canon T2i, 18-55mm Macro Lens, f/4, 1/40 second, ISO-800