This drink was created by Jamie Terrell, a famous UK bartender who’s worked at some of London’s best cocktail spots.
- 1 1/2 oz Bourbon
- 1 oz Ginger liqueur
- 2 oz Apple juice
- 2 Slices of fresh ginger
- 2 Mint leaves
Muddle the ginger and mint in the shaker, then add the other ingredients and ice. Shake and strain into a tumbler filled with crushed ice. Garnish with a mint sprig.
This one didn’t really work for me. The whisky was completely overpowering. I gave the ginger a good bashing before adding the mint, but still found the taste of it very mild. I was disappointed because I was hoping for some super ginger spiciness.
This drink on paper should be right up my street. Its creator isn’t some amateur flailing around in their kitchen, so I’m interested in why I didn’t like it.
I checked out the bourbon I used, and one thing that’s noted about it is a high rye content. I don’t know that that means, but maybe it wasn’t right for this drink. That’s the sort of thing I just don’t know enough about.