Garnish:
3 dots Jerry Thomas' bitters
How to make:
MUDDLE ginger in base of shaker. Add other ingredients, shake with ice and strain back into shaker. DRY SHAKE (without ice) and fine strain into chilled glass.
| 1⁄2 candied | Root ginger (thumbnail sized slice) |
| 1 2/3 fl oz | Cognac |
| 2/3 fl oz | King's Ginger Liqueur |
| 1/3 fl oz | Stone's Original Green Ginger Wine |
| 1 fl oz | Pear juice (freshly pressed) |
| 2/3 fl oz | Lemon juice (freshly squeezed) |
| 1/2 fl oz | Pasteurised egg white |
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Review:
A cognac laced, slightly sweet ginger bomb.
History:
Created in 2015 by Matt Law at Gorilla, Manchester, England
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