Ginger Snap Sour
Miles Macquarrie, the co-owner and beverage director of the Kimball House in Decatur, GA, turned to one of his favorite holiday treats for the inspiration for this holiday cocktail. “As the name indicates, this was inspired by a ginger snap cookie, which I love during the holidays,” he says. And since some ginger snaps are made with almond flour, Macquarrie decided to include orgeat, an almond syrup. According to Macquarrie, “the combo of baking spice, anise, whiskey, and some heat from the ginger balanced out by a creamy mouthfeel from the orgeat and the refreshing spike of lemon juice makes this a shoe in for the holidays.”
Ingredients:
- 1 fl. oz. (30 ml) bottled-in-bond or 100 proof bourbon
- 1/2 fl. oz. (15 ml) cognac
- 3/4 fl. oz. (20 ml) lemon juice (freshly squeezed and strained)
- 1/2 fl. oz. (15 ml) orgeat
- 1/2 fl. oz. (15 ml) ginger syrup (equal parts ginger juice and simple syrup)
- 1 tsp. (5 ml) absinthe
- Freshly grated nutmeg for garnish
Directions:
In a cocktail shaker filled with ice, combine the bourbon, cognac, lemon juice, orgeat, ginger syrup, and absinthe. Cover, shake vigorously, and strain into a cocktail glass with a large rock of ice. Garnish with freshly grated nutmeg and serve. Makes 1 drink.
Courtesy of Miles Macquarrie, co-owner and beverage director of Kimball House in Decatur, GA
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