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    Home / Drinks

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    Sparkling Whiskey Gingerade

    By Alanna Taylor-Tobin on May 8, 2012 (updated Feb 9, 2022) / 2 Comments

    Jump to Recipe Print Recipe

    whiskey cocktail in a glass with a slice of lemon

    The art of cocktail mixing has long fascinated me, so I was pleased to learn that in restaurants, the pastry kitchen is sometimes in cahoots with the bar – not just by trading sweet-toothed bartenders a dessert for a drink, but sometimes by making syrups and infusions to be used in libations.

    chopped ginger

    At Farallon we would candy hibiscus flowers to garnish a cocktail mixed with hibiscus bitters. After a lively chat between me, my chef, and the head bartender one night, I confessed my interest in mixology. My chef replied, "We had a pastry cook here once who was into making drinks." She looked me in the eye. "She wasn't a very good baker."

    whiskey and other ingredients mixed in a jug

    I didn't know quite how to take that. But at my current job (ahem - as a pastry chef), I delight in helping the bar out when I can, especially when I get to sample our collaborations. I make a lucuma puree with peruvian "eggfruit" for use in a pisco sour, a chocolate syrup for another pisco cocktail, and chicha morada, a fruity punch made from purple corn, citrus peel and spices.

    At home, however, I rarely have the patience for waiting for a syrup to simmer or a spirit to infuse (though I make an exception for tonic syrup!). So I've been whipping up this refreshing beverage made from ginger root, agave and lemon for instant cocktail gratification.

    whiskey poured form a jigger

    My favorite drinks are those that are fizzy, tangy, not too sweet, and made from fresh and natural ingredients. Last week,a discussion between Jay and myself turned to the concept of whiskey with ginger beer, and I suddenly found myself quite thirsty. We rarely have soda in the house, so I grated some fresh ginger on a microplane into a pulp, then added agave, lemon juice and whiskey, strained the mixture over ice, and topped it all off with chilled sparkling water.The ginger lends a spicy heat while tart lemon refreshes. The bourbon blends beautifully with the other flavors, while adding a smoky richness.

    We tested this with Irish whiskey (Jameson, our favorite sipping whiskey) and bourbon (Bulleit), and the bourbon won, hands down. The Jameson was so mild and floral that it made the cocktail taste boring; bourbon's tart bite made for more complex sipping.We've been drinking them fairly non-stop.

    sparkling water poured into cocktail

    Hopefully, all this "mixology" won't diminish my baking abilities too much.

    whiskey cocktail in a glass

    More Alcoholic Drinks

    • Indian Summer Blues (with Gin, Cardamom and Rose)
    • Hibiscus-Tequila Spritzers
    • Sparkling Grapefruit, Elderflower & Rosé Vodka Cocktail
    • Yellow Chartreuse Cocktail with Bourbon & Ginger {Honey & Hearth}

    *Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this whiskey gingerade recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.*

    No ratings yet

    Sparkling Whiskey Gingerade

    Print Recipe Pin Recipe
    Time for a refreshing whiskey cocktail!
    Alanna Taylor-Tobin
    Prep Time: 5 minutes minutes
    Total: 5 minutes minutes
    Servings: 2 drinks.

    Ingredients

    • 1/4 ounce by weight fresh, peeled ginger, very finely grated (1 teaspoon)
    • 1 ounce agave (2 tablespoons)
    • 2 ounces fresh lemon juice (from about 2 lemons) (4 tablespoons)
    • 3 ounces bourbon whiskey (6 tablespoons)
    • ice
    • sparkling water

    Instructions

    • In a pitcher, combine the ginger, agave, lemon juice and bourbon. Stir to combine. Strain into glasses over ice, and top with sparkling water.

    Notes

    I use a microplane to grate my ginger into almost a pulp; alternately, use the finest holes on a box grater (the ones that look like x's with holes in the center), or mince the ginger very finely.
    Except for the ginger, the ounce measurements are by volume here, the way real bartenders do it.
    Nutritional values are based on one of two cocktails

    Nutrition

    Calories: 159kcalCarbohydrates: 13gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 12mgPotassium: 29mgSugar: 10gVitamin C: 11mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

    Sparkling Whiskey Gingerade

    I use a microplane to grate my ginger into almost a pulp; alternately, use the finest holes on a box grater (the ones that look like x's with holes in the center), or mince the ginger very finely. Except for the ginger, the ounce measurements are by volume here, the way real bartenders do it.

    Makes 2 drinks

    1/4 ounce by weight fresh, peeled ginger, very finely grated (1 teaspoon)
    1 ounce (2 tablespoons) agave
    2 ounces (4 tablespoons) fresh lemon juice (from about 2 lemons)
    3 ounces (6 tablespoons) bourbon whiskey
    ice
    sparkling water

    In a pitcher, combine the ginger, agave, lemon juice and bourbon. Stir to combine. Strain into glasses over ice, and top with sparkling water.

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    the cover of the award-winning cookbook, Alternative Baker

    Hungry for more?

    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

    Learn more and find out where to buy →

    Reader Interactions

    Comments

    1. Jabba says

      October 26, 2014 at 1:20 am

      Great cocktail. We made it while watching the World Series.

      I love it because we didn't even have to get the pot out to make a simple syrup. Just combine and enjoy. (Substituted honey for agave and it turned out great.)

      Also fantastic because it's not an overly sweet drink.

      Thanks for sharing, we'll definitely make this again.

      Reply
      • Alanna says

        October 30, 2014 at 6:57 pm

        Thank you so much for trying my recipe - I'm so glad you like it! I'm also glad to know it can be made with honey in place of agave. Thanks a bunch for the note. :)

        Reply

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    Alanna Taylor-Tobin smiling and holding her cookbook, Alternative Baker

    I'm Alanna, a recovering pastry chef-turned food photographer, stylist, videographer, and award-winning cookbook author. The Bojon Gourmet is a celebration of the sweet, savory, and occasionally boozy recipes that I create in my San Francisco kitchen. About →

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    the front cover of Alternative Baker, a cookbook by Alanna Taylor-Tobin, winner of the IACP Cookbook Awards

    My cookbook, Alternative Baker, contains 100+ recipes featuring corn, oat, chestnut, almond, buckwheat, sorghum, and other gluten-free flours. Find out where to get your copy! →

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