Brown sugar and ginger bourbon
Makes: 1
Prep time: 5 minsTotal time: 
Image credit: Maja Smend
Brown sugar and ginger bourbon
Try different whole spices in the syrup used for this cocktail. A few cardamom pods or cloves would work well, or even a split vanilla bean.
Makes: 1
Prep time: 5 minsTotal time: 
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Nutritional information (per serving)
Calories
0Kcal
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham.
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham.
Ingredients
For the syrup
- 120g light brown soft sugar
- 120ml water
- 3 cinnamon sticks, snapped
To make the cocktail
- 3 tsp of the syrup
- 30ml bourbon
- a splash of Angostura bitters
- 50ml ginger beer
- 1 tbsp of water
- ice
- orange peel to serve
Step by step
- Combine 120g light brown soft sugar and 120ml water in a small saucepan with 3 snapped cinnamon sticks. Simmer for a few minutes until the sugar has dissolved, then bring to the boil. Reduce the heat and continue to simmer for 5 minutes. Remove from the heat, then cover and leave to cool completely.
- Strain, transfer to a sterilised jar* and store in the fridge for up to 1 month.
-
To make the cocktail, add 2-3 teaspoons of the brown sugar and cinnamon syrup (to taste), 30ml bourbon, a good splash of Angostura bitters and 1 tablespoon of water to a rocks glass with a large handful of ice. Gently stir before topping up with 50ml ginger beer. Serve with an orange peel garnish.
* Sterilise your jar for 5 minutes in a medium-hot oven (190°C, fan 170°C, gas 5).
