We hope you guys enjoyed our cocktail Friday night as much as we enjoyed concocting and serving it.
We are going to start posting the recipes here so the next time you are having a fancy party or small gathering and you are wishing you had the recipe for ‘that cocktail that you had a couple weeks ago at artwalk’ you can track it down and recreate it.
At the art walk we served it as a punch but the recipe below is for 1 serving.
Honey Ginger Lemonade:
2 tsp of whiskey
2 tsp of honey ginger simple syrup
1/4 c of lemonade
1/4 c of sparkling water
sprig of rosemary
For the honey ginger syrup:
1 cup (250ml) honey
1 cup (250ml) water (filtered or spring)
4oz (115g) fresh ginger root, peeled and finely grated (I use a microplane zester)
1. Place the honey and water in a medium saucepan, bring to a boil and simmer until honey is completely dissolved.
2. Turn off heat and add the freshly grated ginger and any juices. Cover and let steep for 30 minutes.
3. Strain syrup thorough a fine mesh sieve into a bowl, pressing hard on the ginger pulp and then discarding the solids.
4. Pour into a bottle or jar, let cool completely and then chill until cold, about 1 hour. The syrup will keep in your refrigerator for up to two weeks.
We used Simply brand Lemonade because we were making such large batches but if you have the time and the supplies, use fresh squeezed lemons.
Combine all the ingredients over ice, top with a sprig of rosemary and enjoy.