Orange-Ginger Whisky Cocktail

Orange-Ginger Whisky Cocktail

Nothing says “kick back and relax” quite like a delicious cocktail in your hand - bonus points for sharing with your friends! Whisky is a great drink on its own, but wait until you try this jazzed up version. It has a citrus kick and a bit of spice that works like magic with the smooth whisky, and a little bit of fizz from the ginger beer brings the whole mix to life!


6 servings


5 minutes + 30 minutes cooling time


5 minutes


  • 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

Garnish (optional):

  • Orange zest
  • Orange slices
  • Fresh ginger slices
  • Candied ginger


Steps of making ginger whiskey cocktail

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.

Glass of orange ginger cocktail made with dark brown sugar


*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.