Ahhh, the summer of '68. Boobs were sagging. Gas was leaded. And, I was still a few years from being born so I don't know what I'm talking about.
I featured this recipe right before the Kentucky Derby in exchange for a bottle of Bulleit for review. I've reviewed Bulleit Bourbon way back in yee-olden days of 2009, and in summary. Is it good? Yes? Is it my favorite? No.
It's hot today and this cocktail works nice. I've swapped out the muddling for 1/2 oz of ginger syrup and swapped the soda water and twist for some french lemonade.
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Ingredients:
I featured this recipe right before the Kentucky Derby in exchange for a bottle of Bulleit for review. I've reviewed Bulleit Bourbon way back in yee-olden days of 2009, and in summary. Is it good? Yes? Is it my favorite? No.
It's hot today and this cocktail works nice. I've swapped out the muddling for 1/2 oz of ginger syrup and swapped the soda water and twist for some french lemonade.
If you can not see this recipe in IE, get Chrome.
The Ginger Julep ’68 Fastback
o 1 ½ oz. Ginger Infused Bulleit Bourbon
o ½ oz. Organic Brown Sugar
o ¼ oz. Peeled Minced Fresh Ginger
o 1 ½ oz. Soda Water
o 1 Lemon or Lime Twist
Directions: Muddle the ginger and brown sugar together until all of the sugar is moistened and nearly dissolved. Add a dash of soda to finish dissolving the sugar, stir in your Bourbon. Finish with ice, soda to taste and a lemon or lime twist.
Why we love it: The Ginger Julep ’68 Fastback brings a warm, gentle heat to the julep cocktail family with an invigorating ginger kick and splash of lime zest.
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