Honey Ginger Syrup: From Simple Highballs to Complex Creations
The Evolution of Ginger and Honey in Mixology
Ginger: The Spicy Backbone of Classic Highballs
Ginger, with its sharp, spicy zing, has long been a cornerstone in mixology, particularly in highballs like the Moscow Mule and Dark ’n’ Stormy. These classics traditionally depend on ginger ale or ginger beer for their characteristic kick. However, as Bennett notes, the real magic happens when fresh ginger is transformed into syrup, elevating the flavor intensity to new heights.
Honey Syrup: Sweetness with Depth
Parallel to ginger's fiery presence, honey syrup offers a complex sweetness to cocktails. Essential in drinks like the Bee's Knees, Gold Rush, and Brown Derby, honey syrup brings a unique profile that varies with the honey's origin. Different varieties offer distinct strengths and nuances, influencing the choice of honey based on the cocktail’s character. Lighter honeys like clover and alfalfa are perfect for vibrant drinks, while darker varieties like buckwheat suit cocktails with deep, rich spirits.
A Fusion of Flavors: Honey Ginger Syrup
In a creative twist, these two ingredients converge in our honey ginger syrup, featuring Uncle Nestor's Vermont Blueberry honey. This syrup is a testament to the evolving cocktail landscape, where traditional ingredients are being reimagined and combined for innovative flavor profiles.
The Ginger Syrup Legacy in New York
New York's cocktail scene has witnessed a generation of ginger syrup–spiked cocktails, with influential figures like Audrey Saunders and Sasha Petraske shaping its use. Saunders' method, involving simmered fresh ginger with brown sugar, water, and lime, became a staple in her Ginger Beer and the famed Gin-Gin Mule. Meanwhile, Petraske's approach utilized raw ginger juice and sugar, creating a spicier version that became a hallmark in drinks like Attaboy’s Dark ’n’ Stormy.
Industry veterans like Don Lee have seen these styles evolve. Lee's adaptation of Petraske's method for a punchier ginger flavor involved a blend of fresh ginger juice and sugar, a technique he carried through his tenure at various prestigious bars.
Innovations and Adaptations
John deBary, another prominent figure in the cocktail world, added a refinement to the ginger syrup preparation. By rapidly cooling the mixture, he achieved a smoother texture, a technique he utilized in nonalcoholic creations like the Licorice Hot Toddy. Nicholas Bennett, currently at Porchlight, continues this legacy, imparting the knowledge to the new generation of mixologists.
Celebrating a Modern Classic: The Penicillin Cocktail
The Penicillin, created by Sam Ross at Milk & Honey, exemplifies the modern use of ginger and honey in cocktails. A sophisticated take on a Whiskey Sour, it combines blended Scotch, honey-ginger syrup, lemon juice, and a float of Islay single-malt Scotch. The drink showcases the harmonious balance of smoky, spicy, and sweet elements, making it a contemporary classic.
Penicillin Cocktail Recipe
2 ounces Blended Scotch (such as Famous Grouse)
3/4 ounce Honey-Ginger Syrup
3/4 ounce Fresh Lemon Juice
1/4 ounce Islay Single-Malt Scotch (preferably Laphroaig 10YO)
Garnish: Candied Ginger
Preparation:
In a shaker three-quarters filled with ice, combine the blended Scotch, honey-ginger syrup, and lemon juice.
Shake until chilled and strain into a rocks glass with a large ice cube.
Float the Islay Scotch on top and garnish with candied ginger.
