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Sunday, February 28, 2010

Something we have learned

American bourbon and ginger make an interesting combination.

Comments (17)

Rye and ginger was Sam Spade's drink.

Highballs? WHen I workind in New Orelasn 30 years ago, they used to have those as 2-for-1 specials at the grocery store drive-thru windows.

I am not kidding.

Our friends in Weed CA taught us about
7 and 7's....

Ale, right? Not the pink stuff that comes with sushi?

Mark and Ginger = Maker's Mark and Jamaican Ginger Beer. Yum...

What I was referring to was not the corn syrup in a can known that current passes for "ginger ale." You have to have some of the sushi stuff in it (although I must confess I didn't see what the bartender was doing).

Try Ginger with a real Rye (e.g. Old Overholt, Beam Green, Rittenhouse Rye), not those Canadian blends High School kids knowingly call 'rye.' Tasty, with character - good straight, too. The real stuff can be hard to find in the state stores, but ask & they'll stock it if you buy it.

R1 Rye + Boylan's Ginger Ale + 2 dashes Angostura Bitters over the rocks makes an excellent "Big Man on Campus". Alternately Powers Irish Whiskey + Boylan's Ginger Ale + a squeeze of fresh lime juice over the rocks makes an excellent "Jimmy Stewart". Both crowd favorites at home and in the bars around town.

yummy cocktails!

Go treat yourself to a 'Kentucky Gingersnap' at Cafe Castagna! Mmmmmm

We discovered Bells and Ginger across the pond in Merrie Olde England. Jolly good, old chap. Bells whiskey with ginger ale.

Reed's Extra Ginger Brew + the darkest rum you can find = Dark and Stormy.

(And I raise my glass to the long-gone and much missed Sweetwater's Jam House for introducing me to the drink.)

My Dad's was Old Grand Dad and ginger ale -- the old very dry but real sugar seriously hot adult type ginger ale you can't buy anymore -- with bitters, rocks. Ladies' version served with maraschino cherry and an orange slice. Kids' version with the fruit but minus the bourbon.

I don't believe I've heard of anything other than bourbon distilled in America

To call it "bourbon" you have to distill it in Kentucky, I think.

No, but it has to be at least 51% corn.

more from wikipedia

-Bourbon must be distilled to no more than 160 (U.S.) proof (80% alcohol by volume).
-Bourbon must contain no caramel coloring (E-150)
-Bourbon must be aged in new, charred oak aging barrels. [1]
-Bourbon may not be entered into the barrel at higher than 125 proof (62.5% alcohol by volume).
-Bourbon, like other whiskeys, may not be bottled at less than 80 proof (40% alcohol by volume.)
-Bourbon which meets the above requirements and has been aged for a minimum of two years, may (but is not required to) be called Straight Bourbon.[2]
-Bourbon aged for a period less than four years must be labeled with the duration of its aging.
-If an age is stated on the label, it must be the age of the youngest whiskey in the bottle.

My dad was a V.O. (Seagram's) and ginger ale kind of guy.

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