Something we have learned
American bourbon and ginger make an interesting combination.
| Posted at 2:44 AM | Permalink |
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Comments (17)
Rye and ginger was Sam Spade's drink.
Posted by Jim Dixon | February 28, 2010 8:01 AM
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.
Posted by Steve | February 28, 2010 8:04 AM
Our friends in Weed CA taught us about
7 and 7's....
Posted by kathe w. | February 28, 2010 8:15 AM
Ale, right? Not the pink stuff that comes with sushi?
Posted by Allan L. | February 28, 2010 9:25 AM
Mark and Ginger = Maker's Mark and Jamaican Ginger Beer. Yum...
Posted by PG | February 28, 2010 11:30 AM
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).
Posted by Jack Bog | February 28, 2010 1:30 PM
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.
Posted by Morbius | February 28, 2010 1:31 PM
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.
Posted by Pelicusep | February 28, 2010 3:55 PM
yummy cocktails!
Posted by Portland Native | February 28, 2010 4:18 PM
Go treat yourself to a 'Kentucky Gingersnap' at Cafe Castagna! Mmmmmm
Posted by Stu B | February 28, 2010 6:43 PM
We discovered Bells and Ginger across the pond in Merrie Olde England. Jolly good, old chap. Bells whiskey with ginger ale.
Posted by dm | February 28, 2010 7:13 PM
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.)
Posted by Alan DeWitt | February 28, 2010 10:48 PM
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.
Posted by dyspeptic | February 28, 2010 11:40 PM
I don't believe I've heard of anything other than bourbon distilled in America
Posted by ah | March 1, 2010 12:05 AM
To call it "bourbon" you have to distill it in Kentucky, I think.
Posted by Jack Bog | March 1, 2010 12:19 AM
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.
Posted by Mike H | March 1, 2010 1:01 AM
My dad was a V.O. (Seagram's) and ginger ale kind of guy.
Posted by Jill-O | March 1, 2010 10:38 AM