Brown sugar and ginger bourbon
Makes: 1
Prep time: 5 minsTotal time: 
Image credit: Maja Smend
Brown sugar and ginger bourbon
Try different whole spices in the syrup used for this cocktail. A few cardamom pods or cloves would work well, or even a split vanilla bean.
Makes: 1
Prep time: 5 minsTotal time: 
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Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Ingredients
For the syrup
- 120g light brown soft sugar
- 120ml water
- 3 cinnamon sticks, snapped
To make the cocktail
- 3 tsp of the syrup
- 30ml bourbon
- a splash of Angostura bitters
- 50ml ginger beer
- 1 tbsp of water
- ice
- orange peel to serve
Step by step
- Combine 120g light brown soft sugar and 120ml water in a small saucepan with 3 snapped cinnamon sticks. Simmer for a few minutes until the sugar has dissolved, then bring to the boil. Reduce the heat and continue to simmer for 5 minutes. Remove from the heat, then cover and leave to cool completely.
- Strain, transfer to a sterilised jar* and store in the fridge for up to 1 month.
-
To make the cocktail, add 2-3 teaspoons of the brown sugar and cinnamon syrup (to taste), 30ml bourbon, a good splash of Angostura bitters and 1 tablespoon of water to a rocks glass with a large handful of ice. Gently stir before topping up with 50ml ginger beer. Serve with an orange peel garnish.
* Sterilise your jar for 5 minutes in a medium-hot oven (190°C, fan 170°C, gas 5).
