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Ginger Whiskey Sour

Ginger Whiskey Sour

This delightful gingery-riff on the Whiskey Sour is an alcohol-free version of the modern classic Penicillin, created by Sam Ross at New York's famed Milk & Honey bar. It's delicious in winter and summer alike and thanks to Liber & Co's Fiery Ginger Syrup you can get the spicy kick without juicing your own ginger.

  • 2.5 oz / 1/4 cup + 1 tbs Ritual Zero Proof Whiskey Alternative
  • 3/4 oz / 1 tbs + 1.5 tsp Liber & Co Fiery Ginger Syrup
  • 3/4 oz / 1 tbs + 1.5 tsp fresh lemon juice
  • 1/4 oz / 1.5 tsp smoky Scotch (optional)

Combine whiskey, ginger syrup and lemon juice in a shaking tin or mason jar with ice and shake briefly to chill. Strain into a rocks glass over fresh ice and garnish with a piece of candied ginger (optional, but it's a nice touch). If desired, slowly pour the Scotch over the top of the drink. 


Instead of the Liber Ginger Syrup, you can make your own. Pour 1/4 cup boiling water over about 2 tablespoons of chopped, fresh ginger and allow to cool. Strain to remove the ginger and reheat the water, but do not boil. Combine with 3/4 cups honey and stir to combine.


Obviously using Scotch makes this a low-alcohol (about 2% ABV) cocktail. You can easily omit it, but it brings a beautiful smokiness and depth.


Non-Alcoholic Penicillin Whiskey Sour Cocktail Mocktail Kit

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