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Made with Drumshanbo Irish whiskey for Saint Patrick's Day - the cocktail's name felt appropriate. I also subbed 1/4 Oz Domaine de Canton for the ginger syrup. This was a really good drink. Well-balanced indeed, and almost too easy to drink.

Lovely cocktail. We found this really well-balanced and loved the zingy note that ginger added to the traditional Brown Derby flavour profile.

This was lovely! I made ginger juice syrup and looked this up to find something to put it in - seriously delicious!

I've just re-visited this cocktail (25-Sep-21) and changed the specs. to make less sour. I also eased the ginger syrup back a bit and added sugar. Previous recipe: 1½ bourbon, ¾ lemon juice, ¼ ginger syrup, ½ Lillet Blanc, and ½ pamplemouse liqueur.

I found this cocktail to be so well balanced that the individual notes were almost lost on the palate. Doubling the measure of ginger syrup helped give an identity to the drink.

I added 1 dash cardamom bitters (brought out the ginger) and 1/4 oz simple sugar (cut the sour a bit).
It was nice!

Very whiskey forward but wonderful finish. I had to omit the grapefruit (can't stand the stuff) and just increased the lemon and Lillet by 1/4 to compensate.