Guest post by Sean Lorre, PhoBlograpHusband
Cocktail inspiration can come from that cool new bottle of bitters at the liquor store, a request from a friend, or a competition. Other times it's from a cookie that you hid from yourself in the back of a kitchen cabinet months before...
Many of your may remember the Drink our Booze-fest that Rose and I held for our NYC friends at the end of July. Late that very night, the Gingerman was born. While searching the kitchen for mixers, I discovered this little guy hiding behind a box of evaporated milk. (Don't ask me why we had a two-pound box of evaporated milk). He was just the right muse for my bourbon-soaked brain, and though I have no recollection of the creative process as it actually took place, the result was good. At least I must have thought it was good because I took pictures of it and even texted myself the recipe --
With this trail of documentation, I later attempted to recreate the Gingerman. Turns out, it's good! The Licor 43, bitters and ginger beer trifecta produced the spice and sweetness that you associate with a gingerbread cookie, while the gin and lime provided the right balance that kept the drink from becoming syrupy and unpalatable.
1 1/4 ounce Bulldog Gin
3/4 ounce Licor 43
3 dashes Fee Bros. Whiskey Barrel-Aged Bitters
Ginger beer, to taste
Lime wedge, to garnish
Fill a highball glass with ice. Pour in gin, Licor 43 and bitters and mix briefly. Pour in ginger beer to fill or less for a stronger drink. Garnish with lime wedge.
I used Bulldog the second time I made this; who knows what I used that first time when I was drunk. But I think just about any mid-level gin --Tanqueray, Bombay, Beefeater -- would do.
Also note that my text said "1/2 ginger beer," I wasn't sure whether I meant that as a half-ounce or half the bottle. We tried both and found that either proportion worked, just a matter of if you like your drinks tall or short.