As our growing season comes to an end, we wanted to honor the man that makes it all happen by naming a drink after him. This cocktail, based on a Dark n’ Stormy, uses fresh ginger from the farm and bourbon (Bob likes Maker’s Mark) to create a beverage that is perfect for late autumn sipping.
For the syrup:
1 (6”) piece of ginger, peeled and thinly sliced
1 cup dark brown sugar
1 cup water
1 teaspoon whole black peppercorns
For the cocktail:
1 ½ oz bourbon
1 oz ginger syrup (see above)
2 oz soda water or ginger beer
For the syrup, combine all of the ingredients in a medium pot and bring to a simmer. Cook for 5 minutes and remove from the heat. Place the contents of the pot in an airtight container and chill in the refrigerator overnight. The next day strain the syrup and reserve until needed. The syrup will last, covered, for up to 2 weeks.
For the cocktail, combine the bourbon and syrup in a cup and top with ice cubes. Stir for 10 seconds until the drink is very cold. Add the soda water or ginger beer and enjoy.