Most of my recipes have ‘or’ and ‘to taste’ in them, as my philosophy is that a recipe is a guideline and should be adjusted to your taste.
Ingredients
- 1½–2 ounces Woody Creek Rye, or your favorite Rye
- ½ ounce Manzanilla or Fino Sherry
- ½ ounce home-made ginger syrup (recipe follows)
- ¾ ounce freshly squeezed lemon juice
- Lemon slice, for garnish
Method
- In the glass of a cocktail shaker, combine the rye, sherry, ginger syrup, and lemon juice; add ice and shake well. Arrange the lemon slice and a large ice cube in a double rocks glass; strain the cocktail over the ice. Serve immediately.
- You can substitute a mixture of ½ ounce Domaine de Canton ginger liqueur and ½ ounce simple syrup (optional) for the ginger syrup.
Ginger Syrup
Ingredients
- ⅓ cup fresh ginger, peeled and chopped
- ¾ cup sugar
- ¾ cup water
Method
- In a small saucepan combine the ginger, sugar, and water and bring to a gentle boil over medium heat; reduce the heat to low and simmer, stirring, until the sugar has completely dissolved. Remove from heat and set aside to cool for 30 minutes. Strain through a fine strainer into a container with a tight-fitting lid. Store in the refrigerator for up to one month.
At Jimmy’s we source as many quality Colorado products as possible. This drink is slightly sweet, with ginger spice at the start, and dry from the sherry at the finish. It’s an evolution of an old classic, the Gold Rush, which blends lemon and whiskey.