2 oz Bourbon (preferably Balcones Texas Whiskey)
1 oz Ginger juice†
1 oz Lemon juice
1 oz Luxardo
10 dps Chocolate bitters
1 black cherry on a spear (more than a garnish)
Mix all liquid ingredients into a shaker or pitcher adding a 3-4 big ice cubes, or handful of crushed ice. Stir vigorously and consistently until well chilled (about 30-45 sec). Strain into a tumbler or collins glass (stir the drink with the speared cherry).
1 palm size ginger root
8-12 oz Water (depends on how gingery you want it/fits into a container afterwards)
1 Tbsp brown sugar
1 container or jar
Peel/Shave off the skin of the ginger root, then cut the pieces down to small chunks. Place pieces into a blender, add water, add sugar. Blend concoction until you can’t see chunks of ginger (1 min+). Taste to make sure you don’t need more sugar.
Pour contents of blender through a sieve and into the container. Be careful and strain out just the juice. Chill juice before using in cocktails.