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Recipe Detail Page
Ginger & Scotch Sour
SEPTEMBER 2021
Just grill lemon halves on the barbecue. Cool. Squeeze and shake up their smoky juice with ice and ginger syrup, topped by Johnnie Walker Black.
Makes 1 cocktail
1½ oz plus a barspoon of Johnnie Walker Black Label Scotch Whisky
¾ oz freshly squeezed lemon juice
¾ oz Ginger Syrup (see recipe below) or Parisian Shaker le Sirop syrup
Candied ginger and charred lemon wheel (see recipe below), for garnish
Vigorously shake whisky, lemon juice and ginger syrup in a cocktail shaker filled with ice. Strain into an ice-filled rocks glass. Hold a bar spoon upside-down over the surface of the drink. Pour a little more whisky slowly over the spoon so it floats across the surface of the cocktail. Garnish with a skewer of candied ginger and lemon wheel.
Makes 1 cocktail
Ginger Syrup
1-inch (2.5 cm) piece fresh ginger
1 cup (250 mL) water
1 cup (250 mL) granulated sugar
Scrub and slice ginger. Bring water to a boil in a small pot; add sugar and ginger. Reduce heat. Stir until sugar is dissolved and ginger flavour begins to infuse. Remove from heat and let cool completely. When cool, strain into an airtight container. Store, sealed, in the fridge for up to 1 week.
Makes 1¼ cups (310 mL)
How to Create a Charred Cocktail Garnish
Give your cocktails a flavour boost by grilling your citrus garnish. Simply barbecue citrus slices or halves over medium heat until grill marks form. Let them cool before adding to your cocktail glass or fastening to the rim. Make sure to use any leftover citrus for juice. Heating the citrus allows you to squeeze out more juice!
