Orange-Ginger Whisky Cocktail
Back to Recipes & MoreIngredients
- 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
Instructions
Step 1
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.
Step 2
Strain cooled syrup into a measuring cup (or airtight container, if prepping a few days in advance). Discard peppercorns.
Step 3
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.
Step 4
Add in the whisky and some ice. Stir to combine. Just before serving, top off with ginger beer.
Step 5
Decorate glasses with desired garnish.
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