Bourbon and ginger is a classic southern combination. "Jack and Ginger" is a go-to cocktail order - and far be it from me to mess with a favorite. But this is just a slightly grown-up version, a variation on a theme of sorts. It's a great crisp Autumn evening, refreshing and slightly effervescent, with a little extra bite from the ginger.
Ginger syrup is a cinch to make - you combine the ingredients in a jar and shake. I used brown sugar this time, just because it's what I had on hand, and it made a rounder, deeper flavor that mimics the bourbon. That said, regular white-sugar ginger syrup would be great as well. The longer you let the ginger chunks steep in the syrup, of course, the stronger the flavor will be. The 10 minutes I did resulted in a light ginger flavor - I'd love to try for stronger ginger. In fact, substituting ginger beer for the club soda would probably kick the spiciness up a notch in a nice way. For now, here's the recipe for today...
(all photos, Jamie Grill Photography)