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Recipe Detail Page
The Ginger Blossom
Spring 2014
This sublime cocktail gets its smooth, creamy mouthfeel from the addition of coconut cream. The ginger notes of the bitters balance out the sweet and tart flavours for a near-perfect experience.
In a cocktail shaker filled with ice, add 1½ oz spiced whisky, 1 oz lime juice, 1 oz Simple Syrup(recipe follows) and ½ oz coconut cream. Shake sharply and strain into a martini glass. Add 2 dashes of Dillon’s Ginger Bitters. Garnish with thin lime zest.
Simple Syrup: To a heatproof container, add 1 cup sugar and 1 cup boiling water. Stir to dissolve. Allow to cool. Cover and store, refrigerated, for up to 4 weeks.
