GINGER ALE AND WHISKEY RECIPES

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WHISKEY AND GINGER ALE RECIPE | SIDECHEF



Whiskey and Ginger Ale Recipe | SideChef image

Whiskey and Ginger Ale is a classic highball, and the go-to bar drink for many people. In such a simple cocktail, the whiskey you use makes all the difference. That's why we used Dewar’s White Label for a clean, crisp final flavor.

Provided by Dewar’s

Categories     Cocktails    Pescatarian    Vegetarian    Vegan    Easy    Quick    Dairy-Free    Shellfish-Free    Egg-Free    Soy-Free    Fish-Free    Peanut-Free    Tree Nut-Free    Sugar-Free    Tomato-Free

Total Time 300S

Yield 1

Number Of Ingredients 4

30 milliliter Dewar’s White Label
100 milliliter Ginger Ale
to taste Ice
1 Lime Wedge

Steps:

  • Fill a highball glass with Ice (to taste) cubes and add Dewar’s White Label (30 milliliter).
  • Fill the glass with Ginger Ale (100 milliliter). Stir thoroughly.
  • Garnish with a Lime Wedge (1) and serve.

Nutrition Facts : Calories 114 calories, CarbohydrateContent 9.9 g, SugarContent 9.4 g, SodiumContent 7.4 mg, ProteinContent 0.1 g, FatContent 0.0 g, FiberContent 0.2 g, SaturatedFatContent 0.0 g, UnsaturatedFatContent 0.0 g

BEST WHISKEY GINGER RECIPE - HOW TO MAKE WHISKEY GINGERS



Best Whiskey Ginger Recipe - How To Make Whiskey Gingers image

Is there any whiskey cocktail more iconic and simple than a whiskey ginger? It’s just two ingredients but it’ s truly one of the best bubbly/spirit combinations out there.

Provided by Justin Sullivan

Categories     vegetarian    cocktail party    beverages    cocktail

Total Time 1 hours 5 minutes

Prep Time 5 minutes

Cook Time 0S

Yield 1

Number Of Ingredients 8

1/4 lb.

ginger, peeled and sliced into 1/8" coins

water

Approx. 1/4 lb sugar (about 1/2 cup and 1 tbsp)

2 oz.

whiskey

5 oz.

ginger ale

Lime wheel

4-5 candied ginger

Toothpick 

Steps:

  • In a medium saucepan bring, enough water to cover ginger to a boil. Add ginger and reduce the heat to medium low.  Simmer for 30 to 35 minutes or until the ginger is tender and slightly pliable. Strain ginger, reserving 1 tbsp of water. Wipe the medium saucepan dry, then add cooked ginger, reserved cooking liquid, and enough sugar that equals the weight of the cooked ginger. Bring ginger to a boil, then reduce the heat to medium low. Stir frequently to keep any sugar from burning. Allow to simmer for 15-20 minutes or until the liquid has totally evaporated and the sugar begins to crystalize on the ginger pieces. Move ginger piece to a parchment lined baking and allow to cool completely. Store in an airtight container and it should keep for a few months. Fill a rocks glass with ice. Add whiskey then ginger ale. Garnish the rim with a lime wheel. Thread the candied ginger pieces onto a toothpick then stick the end of the toothpick into the lime and serve.

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