A fruity yet herbal drink developed by Ian Scalzo of Bourbon and Branch in San Francisco.
Ginger juice can be made by putting fresh ginger through a juicer, but you can also purchase a bottled version from Ginger People.
For more recipes, check out 6 Spiced Cocktail Recipes from Bourbon and Branch in San Francisco »
- For Ginger Syrup:
- 1 1/2 cups water
- 1/2 cup ginger juice
- 3 cups sugar
- For the cocktail:
- 1 1/2 ounces Applejack
- 3/4 ounce lemon juice
- 1/2 ounce ginger syrup
- 1/4 ounce Benedictine
- 1/2 stalk of rosemary (leaves removed) plus 1 sprig, with leaves, for garnish
- 1 1/2 ounces sparkling wine
Make Ginger Syrup: In a saucepan, combine water, ginger juice, and sugar. Bring to a boil over medium high heat. Reduce heat and simmer 30 minutes. Let cool.
Make Cocktail: Fill a cocktail shaker with ice. Add applejack, lemon juice, ginger syrup, Benedictine, and rosemary stalk. Shake 30 seconds.
Strain into a Champagne flute. Top with sparkling wine. Garnish with sprig of rosemary.