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Made this again with 113 proof rye and 3 dashes of ginger bitters. Not nearly as sweet as I originally found it. But now I'm craving a more distinctive sugar character. Might want to sub the basic sugar syrup with demerara or honey syrup, or possibly maple.

Agree with others, depending which ginger beer you use, it can overpower your bourbon.added 2 dashes of Peychauds. Might try rye on my next

May be a stretch, but this presented itself to me like a hybrid of a Mint Julep and Moscow Mule. I found it had much (cane) sugar flavor that made it seem more sweet than it probably was. I agree the key may be adding some appropriate, contrasting bitters.

Tasty and spicy. I might advise starting with a smaller amount of ginger beer and adding more, if necessary, to taste, as the bourbon was a little buried for me. (Especially since this balance will probably vary quite a bit based on your choice of bourbon and ginger beer.)

Added a dash of Peychaud's and it was absolutely delightful. Of course, sour mash, lime and ginger beer are some of my favorite things, so this one is definitely made for me!