Kentucky Cup Recipe
Maker's Mark Bourbon, Triple Sec, OJ, Ginger Syrup, Ginger Beer
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Ingredients
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Cocktail
Method
Cocktail
Prepare ginger syrup (if not using store-bought)
Combine 1/2 cup water, 1/2 cup granulated sugar and 1/2 cup sliced fresh ginger in a small saucepan. Bring to a simmer over medium heat, stirring until the sugar dissolves. Simmer gently for 8–10 minutes to infuse. Remove from heat, cool to room temperature, then strain out the solids. Store syrup refrigerated and use 1/2 oz for this cocktail.
In a mixing glass or shaker filled with ice, pour 2 oz Maker's Mark bourbon, 1/2 oz Triple Sec, 1 oz fresh orange juice, 1/4 oz fresh lime juice and 1/2 oz ginger syrup.
Shake vigorously for about 10–12 seconds to chill and dilute slightly. (If you prefer a lighter stir-forward finish, stir briefly instead of shaking.)
Dump the ice from the chilled highball glass and add fresh ice (large cubes or crushed, about 1 cup). Strain the bourbon-orange mixture into the prepared glass over the fresh ice.
Top gently with 3 oz chilled ginger beer, pouring slowly to preserve carbonation. Stir once gently (1–2 turns) to integrate.
Optional: Add 1 dash Angostura bitters on top for aromatic complexity and give a very gentle stir to incorporate.
Garnish with an orange wheel or orange twist on the rim and, if desired, a piece of candied ginger skewered on a pick.
Serve immediately with a straw or stirring stick. Sip and enjoy the balance of warm bourbon, bright citrus and spicy ginger.