Recipes
Recipe by House Chef, Abbie Leeson
Learning through travel, Abbie has eaten her way through nearly 60 countries. Australia, Finland, Morocco, Japan and France - a few of her culinary favorites. She's passionate about taking ginger into unexpected places, while still revisiting the classics like her beloved Ultimate Chewy Ginger Snaps. Favorite culinary book: Salt, Fat, Acid, Heat. Favorite moment with a fellow chef: Dinner with Julia Child, 1992. Actually, she was at the next table. We told the waiter, "We'll have what she's having."
Learning through travel, Abbie has eaten her way through nearly 60 countries. Australia, Finland, Morocco, Japan and France - a few of her culinary favorites. She's passionate about taking ginger into unexpected places, while still revisiting the classics like her beloved Ultimate Chewy Ginger Snaps. Favorite culinary book: Salt, Fat, Acid, Heat. Favorite moment with a fellow chef: Dinner with Julia Child, 1992. Actually, she was at the next table. We told the waiter, "We'll have what she's having."
Spiced Ginger-Maple Bourbon Fizz
The star of this drink is the spiced simple syrup — it pairs beautifully with dark spirits, is divine poured over waffles or can be used to elevate your coffee concoctions. Any surplus syrup can be stored in the refrigerator up to 6 months.
ingredients
spiced ginger-maple simple syrup
- 1/2 cup pure maple syrup
- 2 cinnamon sticks
- 3 teaspoons ground cardamon
- 1 star anise
- 3 teaspoons The Ginger People® Minced Ginger or 1 tablespoon The Ginger People® Ginger Juice
- Zest of 1 orange
cocktail
- 1 1/2 ounces bourbon or whiskey
- 1 ounce freshly squeezed lemon juice
- 1 ounce spiced ginger-maple simple syrup
- 1-2 dashes orange bitters
- 1 dash of The Ginger People® Ginger Juice
- Prosecco or sparkling water
- Orange slice, peel or zest, optional for garnish
- Star anise, optional for garnish
directions
- Bring 1/2 cup water, maple syrup, cinnamon, cardamom, star anise and Minced Ginger or Ginger Juice to a boil over high heat. Boil about 3 minutes, stirring constantly. Remove from heat and stir in orange zest.
- After it’s cooled, strain syrup into a glass jar. The syrup makes enough for about 6 cocktails.
- In a cocktail shaker, combine spiced ginger-maple simple syrup, liquor, lemon juice, orange bitters and top with ice. Shake and then strain into a glass.
- Top with Prosecco or sparkling water and garnish with orange and star anise.
Recipe by House Chef, Abbie Leeson
Learning through travel, Abbie has eaten her way through nearly 60 countries. Australia, Finland, Morocco, Japan and France - a few of her culinary favorites. She's passionate about taking ginger into unexpected places, while still revisiting the classics like her beloved Ultimate Chewy Ginger Snaps. Favorite culinary book: Salt, Fat, Acid, Heat. Favorite moment with a fellow chef: Dinner with Julia Child, 1992. Actually, she was at the next table. We told the waiter, "We'll have what she's having."
Learning through travel, Abbie has eaten her way through nearly 60 countries. Australia, Finland, Morocco, Japan and France - a few of her culinary favorites. She's passionate about taking ginger into unexpected places, while still revisiting the classics like her beloved Ultimate Chewy Ginger Snaps. Favorite culinary book: Salt, Fat, Acid, Heat. Favorite moment with a fellow chef: Dinner with Julia Child, 1992. Actually, she was at the next table. We told the waiter, "We'll have what she's having."
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