A Bourbon-Ginger sour
|1 1⁄2||oz||Bourbon, Old Weller Antique 107|
|3⁄4||oz||Ruby Port, Sandeman|
|1⁄2||oz||Ginger liqueur, Domaine de Canton|
|1||Ginger (Nickel-sized slice, as garnish)|
|1||Blackberry (As garnish)|
Shake with ice; strain into chilled coupé. Garnish.
Assemble garnishes on a cocktail pick. I used house-made dram, but the commercial stuff, e.g., St. Elizabeth's, is just fine.
From other users
- I had some leftover ginger from making anise-scented short ribs & built this recipe around it. Originally an aromatic cocktail, it needed some acid to balance the sweetness — hence the lemon juice.
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