Close

Montpeculiar Recipe

Print Recipe
Montpeculiar Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
Ingredients
  • 3/4 ounce strained freshly squeezed lemon juice
  • 3/4 ounce ginger syrup
  • 1 ounce rye whiskey
  • 6 ounces hard cider
  • Rosemary sprig for garnish optional
For the ginger syrup
  • 8 pieces peeled fresh ginger about 1 1/2 inches each
  • 4 ounces water
  • 2/3 cup granulated sugar
Servings
Ingredients
  • 3/4 ounce strained freshly squeezed lemon juice
  • 3/4 ounce ginger syrup
  • 1 ounce rye whiskey
  • 6 ounces hard cider
  • Rosemary sprig for garnish optional
For the ginger syrup
  • 8 pieces peeled fresh ginger about 1 1/2 inches each
  • 4 ounces water
  • 2/3 cup granulated sugar
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
For the cocktail
  1. Add the lemon juice, syrup and rye to a mixing glass, and fill the mixing glass three-quarters full with ice cubes.
  2. Cover with a shaking tin and shake until combined, about four seconds. Strain the mixture into a Collins glass with ice.
  3. Top with hard cider and garnish with a rosemary sprig.
For the ginger syrup
  1. Place the ginger in a food processor fitted with a steel blade and pulse for a few seconds. Add the water and puree to make a paste. Transfer the paste to a fine-mesh sieve, set it over a small bowl, and press hard on the paste with a wooden spoon to extract as much of the juice as possible, approximately 2/3 cup.
  2. Combine the ginger juice and sugar in a small saucepan over low heat, stirring to dissolve the sugar, about five minutes. Remove from the heat. Allow the syrup to cool to room temperature and transfer to an airtight container. Store in the refrigerator for about three days.

Leave a Comment

Your email address will not be published. Required fields are marked *

I Made ThisQuestions

Pinterest
Facebook
Google+
Twitter