Ginger Hearts Rye 1.000

Deb Lindsey for The Washington Post; tableware from Crate and Barrel

Spirits Jan 16, 2013

Rye and ginger make a classic pair. This is a gingery take on a Manhattan, with a ginger liqueur replacing the vermouth.


Servings: 1
Ingredients
  • Ice
  • 2 ounces rye whiskey
  • 1 ounce ginger liqueur, such as the King's Ginger or Domaine de Canton
  • 1 dash Angostura bitters
  • Quarter-size slice unpeeled or peeled ginger root

Directions

Fill a mixing glass halfway with ice. Add the rye whiskey, ginger liqueur and bitters. Stir vigorously, then strain into a chilled cocktail (martini) glass.

Rub the ginger around the edge of the glass, then use it to garnish the drink.

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Recipe Source

From Spirits columnist Jason Wilson.

Tested by Bonnie S. Benwick.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.