I have not made this with a syrup, but you should be able to replace the 4 oz sugar and 4 oz water with a simple syrup made from 4 oz sugar and 4 oz water. Just blend or whisk them together before mixing. But this mix combines so easily without making a syrup first that I’ve never found it necessary to take the extra step.
Is this 4 measured oz or weighed oz of water/sugar? We're measuring bourbon up to a 4 oz line on a measuring cup- do you recommend doing that with the sugar as well, or using a scale?
Interesting idea. I haven’t tried it so I can’t guarantee your results, but it will probably add a mild bitter-citrus note to the mix. You will need to make sure you strain out all the lemon peel solids.
Wouldn’t it make sense to cool your mixture before adding gingerbeer (and use cold gingerbeer of course)? Carbonation stays in solution longer if it stays cold.
How would you adjust the water and sugar ratios if using simple syrup? Any benefits or drawbacks to that?
I have not made this with a syrup, but you should be able to replace the 4 oz sugar and 4 oz water with a simple syrup made from 4 oz sugar and 4 oz water. Just blend or whisk them together before mixing. But this mix combines so easily without making a syrup first that I’ve never found it necessary to take the extra step.
Is this 4 measured oz or weighed oz of water/sugar? We're measuring bourbon up to a 4 oz line on a measuring cup- do you recommend doing that with the sugar as well, or using a scale?
Looking forward to trying this! Seems like lemon peel would work well in the sugar mix. Or would that clash with the blackberry?
Interesting idea. I haven’t tried it so I can’t guarantee your results, but it will probably add a mild bitter-citrus note to the mix. You will need to make sure you strain out all the lemon peel solids.
Suderman: “Just a handful of dashes per batch…”
Also Suderman: “6 dashes Angostura Aromatic Bitters”
Buddy, I’m going to need to see your hands. I think you may have killed my father.
(Though I don’t actually see inclusion of the bitters in the instructions; presumably added with the bourbon?)
Just had opportunity to make this - did substitute ginger ale for ginger beer, which worked well for my sweeter-toothed crowd. Perfect poolside drink!
Do you have a go-to ginger beer you use? Fever Tree is good, if definitely not free, wondering what other folks like/use.
Wouldn’t it make sense to cool your mixture before adding gingerbeer (and use cold gingerbeer of course)? Carbonation stays in solution longer if it stays cold.
This was so good I subscribed! Is there any list of the most important posts? Like building blocks of technique or concepts?