Rye and ginger make a classic pair. This is a gingery take on a Manhattan, with a ginger liqueur replacing the vermouth.
- 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
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.
From Spirits columnist Jason Wilson.
Tested by Bonnie S. Benwick.
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