Ginger syrup ingredients:

1 inch fresh ginger

½ cup/100g caster sugar

½ cup/100g  brown sugar

1 cup water (you essentially want a 1:1 ratio of sugar to water)

 

Roughly chop or grate the ginger. 

Add all ingredients to a small saucepan and simmer on medium heat until the sugar is dissolved. Then turn the heat to very low, and let it lightly bubble and infuse for about 10 minutes. If you notice a lot of the water has evaporated you can turn the heat off early and let it sit off the heat to let the ginger infuse for 10 more minutes. 

Let the syrup cool a bit, then strain.

 

Now let’s prepare the cocktail!

 

1.5 oz whiskey of your choice

1 oz lemon juice (you can substitute or add flavour by using 1:1 lemon and lime juice, or 1:1 lemon and ginger juice as well)

.5-1 oz ginger syrup, we used .75oz

1 egg white

A few ice cubes

 

Add the whiskey, lemon juice, syrup, and egg white to a cocktail shaker. If you haven’t got a cocktail shaker you can use any jar with a lid. Dry shake the cocktail together for about 15 seconds, WITHOUT any ice, to emulsify the egg white into the cocktail. Then add a couple ice cubes to the cocktail, and shake until cold. 

Pour the cocktail into a chilled glass through a strainer. 

We recommend garnishing with a little ginger star, or you can use candied ginger or a lemon twist. 

Enjoy!!! 

WORDS: Mac Keller & Coco Goran