Orange-Ginger Whisky Cocktail
5 minutes + 30 minutes cooling time
- ⅓ cup (72 g) Redpath® Dark Brown Sugar, packed
- ¼ cup (60 ml) water
- 2 inches (26 g) fresh ginger, sliced
- 1 tsp (2 g) black peppercorns
- 8 strips of orange zest
- ¼ cup + 2 tbsp (90 ml) orange juice
- 1 cup (250 ml) Canadian whisky
- ½ cup (125 ml) ginger beer
- Orange zest
- Orange slices
- Fresh ginger slices
- Candied ginger
For the ginger syrup:
In a small pot over medium heat, combine the Redpath® Dark Brown Sugar with the water, sliced ginger, and peppercorns. Bring mixture to a boil, stirring to dissolve sugar. Reduce heat to low and simmer; 5 minutes. Remove from heat, cover, and allow ginger and peppercorns to infuse into the syrup. Cool completely; 30 minutes. Strain cooled syrup into a measuring cup (or airtight container, if prepping a few days in advance). Discard peppercorns.
Add the strips of orange zest to the bottom of a small pitcher. Add in the ginger syrup and orange juice. With a muddler or a spoon, muddle the orange peel with the rest of the ingredients; about 1 minute.
Add in the whisky and some ice. Stir to combine. Just before serving, top off with ginger beer.
Decorate glasses with desired garnish.
*Use a vegetable peeler to zest the peel from an orange.
*Redpath® Golden Yellow and Redpath® Simply Raw™ turbinado sugar can be used in place of the Redpath® Dark Brown Sugar
*The ginger syrup can be made a few days in advance. After straining, place cooled syrup into an airtight container or jar and place into fridge until needed.
*Ginger slices used in the syrup can be kept and used as a garnish for the drink or tossed into smoothies for a spicy kick.
*If a less spicy drink is desired, ginger ale, club soda, or sparkling water can be used instead of the ginger beer.
*Whisky or whiskey from any country can be substituted for the Canadian whisky.
*Be creative and experiment with different alcohols by replacing the whisky with dark or light rum, vodka, or gin.