Ginger Sour

by James Stevenson

I first worked with Heritage Distilling back before we started our adventure traveling the world, so when they reached out to partner again I was super excited. What made it so much sweeter was that we happen to be visiting Seattle shortly after and had the opportunity to visit their tasting room in Capitol Hill. While there with the team we spoke about how their company has grown so much since we worked together last and they now have 6 locations, from their distillery and waterfront tasting room in Gig Harbor to the 4 other locations spread around the Pacific North West.

This cocktail is actually one from their seasonal menu that the team happily showed us how to mix and it was so delicious I wanted to share it with y’all. The ginger syrup adds so much into the cocktail and really works well with the bite of the fresh lemon juice. Of course, the BSB isn’t your usual bourbon, as it is an acronym from Brown Sugar Bourbon, which offers a delicious brown sugar profile that comes through with a great finish of cinnamon. All these flavors came together perfectly in the cocktail and the egg white as always helped mellow everything and emulsify the concoction.

Recipe:

Method:

  1. Combine all ingredients, except bitters, in a cocktail shaker with ice
  2. Shake to chill and combine ingredients
  3. Strain out ice
  4. Shake again to further emulsify concoction
  5. Strain into a cocktail glass
  6. Dash bitters on top
  7. Garnish & Enjoy!

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