This recipe is for my little sister Heather. We are on a FaceTime chat over the weekend, and she said that some of the Nosey Chef cocktails have been a little sweet of late. She told me that she had once had a cocktail made of ginger and bourbon that she loved very much, and challenged me to come up with something.
Simon Difford invented the Gingerbread cocktail in 2004, and it contains both those key ingredients. I think that is is very likely that this is the drink that Heather remembers so well. Being made of bourbon and ginger, it is particularly suited to the cold season.
- 45ml bourbon whiskey
- 20ml butterscotch liqueur or toffee vodka
- 20ml Stone's Ginger Wine
- 50ml apple juice
Place all the ingredients in a shaker with ice.
Shake and strain in to a Martini glass.
Garnish with a slice of ginger and/or apple.