Going to make some ginger syrup for the drink listed below - other than juicing the ginger to get the syrup and going 1-1 - do I need to heat the mixture for it to gel properly or will the cold method (just shaking vigorusly) be enough for the sugar and ginger juice to combine properly
Also with the eye dropper bitters what is 2 dashes (I have brooklyn Hemispherical Rhubarb Bitters)
Bourbon and fresh strawberries are a match made in cocktail heaven, and the ginger and honey syrups make this drink even more delicious.
2 oz. bourbon
2 fresh strawberries, hulled and quartered
3/4 oz. ginger syrup (use a commercial version like B.G. Reynolds’ or make one with equal parts fresh ginger juice and granulated sugar)
1/2 oz. honey syrup (1:1 honey dissolved in water)
3/4 oz. fresh lemon juice
2 dashes rhubarb bitters (click here for a DIY recipe)
Tools: shaker, muddler, strainer
Garnish: fresh strawberry slice and mint sprig
In the base of a shaker, muddle strawberries with honey syrup. Add remaining ingredients, except club soda, and shake with ice. Strain into an ice-filled highball glass, top with soda and garnish.