One of the things that I’ve loved about visiting the Caribbean lately is the magnificent abundance of ginger in the food and especially cocktails. For example, in St. Croix, I enjoyed a terrific bush tea that featured ginger with honey and lime, and later that same day I couldn’t get enough of a killer old fashioned that also relied on the root for incredible flavor. The only problem, of course, is satisfying the craving after the return trip.
I’ve had limited success incorporating ginger into my smoothies and other drinks; in fact, I’d call it a Sisyphean challenge at this point. Practice makes perfect, sure, but sometimes a guy needs a cheat code for making something as simple as it is delicious. Fortunately, the bar wizards at Four Roses were reading my mind when they offered the recipe for their Sweet and Spicy cocktail.
We don’t give bourbon enough love when it comes to tropical cocktails, so this one is a very nice, convenient addition to the Islands bartenders’ guide. Just make sure to have plenty of ginger beer on hand.
The Sweet and Spicy
- 1.5 fl oz Four Roses Small Batch
- 3 fl oz Barritt’s Ginger Beer
- 0.5 fl oz lime juice
- Spicy BBQ rub
How to Make It:
- Use lime to wet half the rim of a Collins glass, then dip rim in spicy BBQ seasoning/rub.
- Squeeze a quarter of the lime into the glass. Add 6 slices of strawberries, 2-3 sliced jalapeños, and muddle.
- Add Four Roses Small Batch, ice, and a small pour of Barritt’s Ginger Beer, then give a quick stir.
- Add more ice and top with ginger beer. Garnish with jalapeño slices and a lime wheel (strawberry slice optional).
- Mix Master Memo: When choosing a BBQ seasoning/rub, look for peppers and sugar in the ingredients and opt for one with thicker granules for the best, most flavorful rim. For less fruit chunks, shake ingredients in an ice filled shaker, then strain over fresh ice.