This is not your mom’s whiskey and ginger ale. At Three Sheets, one of London’s top cocktail bars, the team has reimagined this simple, long-standing highball as a study in the bold, complex flavors of pickled ginger, played against the calmer notes of an elegant Japanese whisky.
Whiskey Ginger
Max Venning | London
Ingredients
Serving: 1
- heavy 1 ounce ginger whiskey (see Editor’s Note)
- heavy 3/4 ounce pickled ginger cordial (see Editor’s Note)
- chilled soda water, to top
Directions
- Add the first two ingredients to a tall glass over a spear of ice.
- Stir to combine and chill.
- Top with cold soda water.
Editor's Note
Ginger Whiskey
700 milliliters Japanese whisky, preferably Suntory Toki
33 grams strained sushi ginger (reserve its pickling liquid for the cordial)
1. Combine whisky and ginger in a sous-vide bag or resealable plastic bag.
2. Cook sous vide at 60°C (140°F) for 30 minutes, then cool and strain.
(Alternatively, add both ingredients to a large swing-top jar. Let sit for 24 hours, then strain into a bottle.)
Pickled Ginger Cordial
350 grams caster sugar
200 grams water
150 milliliters pickled ginger liquid
6.2 grams citric acid
2 grams lactic acid
1. Stir all ingredients to combine, then bottle and refrigerate.