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.
- 1 ounce bourbon (I used Maker’s Mark)
- 4 ounces ginger ale
- 1 lime wedge
- ice
- In a low ball add ice and bourbon, pour ginger ale and squeeze lime wedge.
- Serve
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Rootini Cocktail
Black Cherry Seltzer
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Oh man – this is one of our favorite winter cocktails! We use ginger beer and a touch of maple syrup. OMG, AMAZING.
Thank you for this tip! The aftertaste of the dark and rich flavors of that little bit of maple syrup really made this more complex and palatable. ❤?
I’m a huge fan of bourbon beverages. This looks great!
Yum!!!
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.
I am drinking this now. I use ginger ale and grated fresh ginger. I did a search to see if anyone else was drinking this or if it had a name. It’s delicious.
now you’re talking. never enough ginger in ginger beer. a nice bit of fresg OG grated ginger takes it over the top 🙂