Bourbon Ginger Cocktail

Bourbon Ginger

I work out with a trainer once a week, who I love to ask nutrition questions.  He is serious about eating clean and healthy, like über serious.  I pepper him with questions about nutritional articles I read during the week while he is torturing me with his newest and greatest way to keep me fit.  That’s why I always bring him treats. My motto is you must have balance to be happy, plus its payback when I am groaning about how hard the work out is and he looks at me and says let me put that in his notes “NOT”, so I bring him my deserts that I know he can’t resist plus he loves hot spicy food, so I bring him peppers, the hottest I have.  My husband says I’m evil, muwhahhaha.

I share my healthy recipes with him and he tells me recipes he and his wife have tried out.  Once he learned that I do a Saturday Cocktail post he told me about his favorite drink, a bourbon ginger.  He told me he likes to use Makers Mark (which I had on hand, thankfully), but Woodford would be fine too.

Once I decided to post this cocktail recipe, I wanted to know if there is a rule about how much ice you should add to an “on the rocks” drink and believe it or not, there is an opinion.  From what I have read from the mixology world, 2-3 is perfect and crushed ice is a BIG no-no.  Oh yes, and only use fresh ice no stuff that has been in your freezer since your last party.  Go buy or make new cubes.

Bourbon Ginger-3

5.0 from 1 reviews
Bourbon Ginger Cocktail
Prep time
Total time
Recipe type: Cocktail
Serves: 1
  • 1 ounce bourbon (I used Maker's Mark)
  • 4 ounces ginger ale
  • 1 lime wedge
  • ice
  1. In a low ball add ice and bourbon, pour ginger ale and squeeze lime wedge.
  2. Serve
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You can usually find me in my garden, the kitchen, at the gym or spending time with my family. I love sharing recipes, gardening and exercise tips and stories of my backyard chickens and beekeeping.
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  1. kevin Looby says

    Try the bourbon with honey and ginger. Smokin’! Add a heavy splash of soy sauce, pepper, and suddenly you’ve left the bar behind only to venture dangerously close to a great marinade/sauce for hickory-smoked pork or salmon.


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