Friday, May 25, 2012

The Ginger Julep '68 Fastback

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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The Ginger Julep ’68 Fastback
Choice 2Ingredients:
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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