4 oz bourbon
1 oz cointreau* or triple sec
juice of 1 lemon
2-3 teaspoons ginger syrup
Combine all ingredients in a shaker over ice. Shake very well. Strain into a rocks glass.
Makes "two" but let's not kid ourselves.
The original recipe calls for a sweeter bourbon. I prefer something a little stronger (in flavor, not in alcohol content) so the triple sec doesn’t overpower it. (This may be the difference between using bottom shelf triple sec and actual Cointreau, but I haven’t tried the latter, so I can’t say*.)
I used a Meyer lemon. They have a nice herbal quality that I like. Also they were on sale.
Making ginger syrup (or any flavored or plain simple syrup) is super easy. Mix equal parts sugar and water (1 cup each is usually good) and a bunch of peeled, chopped ginger (or flavoring of your choosing, such as fresh mint) in a small saucepan. Bring to a low boil, stirring, just until the sugar is fully dissolved. Let cool and steep, then strain into an airtight container and store in the fridge. How much syrup you use in this drink will depend on your taste and on how strong your syrup is.
As previously discussed, I’ll serve any brown liquor with homemade cocktail cherries, because they are the best. More logical garnishes in this case would be lemon peel or candied ginger.
UPDATE: I've now made the original NY Times recipe with Cointreau and a sugared rim, and it's noticeably different and, to my taste, better. I had thought that Cointreau was needlessly expensive when cheap Triple Sec and Curacao abound, but I was wrong. It's worth the investment to stock it in your home bar. Your margaritas and sidecars will thank you.
UPDATE: I've now made the original NY Times recipe with Cointreau and a sugared rim, and it's noticeably different and, to my taste, better. I had thought that Cointreau was needlessly expensive when cheap Triple Sec and Curacao abound, but I was wrong. It's worth the investment to stock it in your home bar. Your margaritas and sidecars will thank you.
