One Hot Ginger

Simone Goldberg, Narcissa | New York

This blend of bourbon and Grand Marnier doubles down on the heat with the addition of cayenne pepper and ginger for what Narcissa’s Simone Goldberg describes as, “a hot toddy meets a juice bar cold remedy.”


Serving: 1

  • 1 1/2 ounces bourbon, preferably Buffalo Trace Eagle Rare
  • 4 1/2 ounces hot water
  • 3/4 ounces Grand Marnier
  • 1 ounce lemon juice
  • 3/4 ounce ginger syrup (See Editor's Note)
  • 1/2 ounce cinnamon syrup
  • 2 dashes Angostura bitters
  • sprinkle cayenne pepper

Garnish: orange peel

  1. Build in glass and stir.
Editor's Note

Ginger Syrup:
6 ounces rich simple syrup (2:1, sugar:water)
1 ounce pure ginger juice

Blend together. (Note: If you can't source ginger juice, muddle several chunks of ginger with a 1/2 ounce of simple syrup in a cocktail shaker before adding remaining ingredients.)