Cranberry-Ginger Whiskey Sour
recipe courtesy of SKS Executive Chef Nick Ritchie
Ingredients
4 ounces Cranberry-Ginger Syrup (recipe follows)
4 ounces whiskey
2 ounces lemon juice (preferably Meyer lemon)
Splash ginger beer
orange peel garnish
Method
- Prepare lowball glasses with Craft Ice™.
- Add cranberry syrup, whiskey and lemon juice to a cocktail shaker. Top with a scoop of ice and shake well.
- Strain into the lowball glasses with the Craft Ice. Splash each drink with ginger beer and garnish with orange peel and a few cranberries.
Cranberry-Ginger Syrup
Servings: Makes approx. 4 cups
Ingredients
2 cups water
2 cups sugar or agave
1 orange, zest and juice
4 ounces ginger, peeled and chopped
1 cup fresh or frozen cranberries
Method
1. Combine all syrup ingredients in a small pot and whisk to combine. Using the induction burner quickly bring mixture to a boil and immediately turn off the heat and whisk again. Allow it to steep at room temperature for 2-3 hours before straining.
***Alternate Sous Vide cooking instructions- Pre heat Sous Vide well to 140 degrees. Combine all ingredients in a pitcher and whisk to combine. Carefully add mixture to a vacuum pouch and seal. Place in the sous vide well and cook for 2-3 hours. Allow to cool to room temperature.
2. Strain and store refrigerated in a sealed container.
- This recipe will make excess syrup. It can be stored and refrigerated for up to a week. It also makes for a nice addition to a spritz or a great mocktail. The syrup recipe can be scaled down if desired.