- 1 cup water
- 1 cup sugar
- 6 tbs finely minced ginger
- 1 cup fresh squeeze lemon juice
- 2 cups fresh peach juice or bottled peach nectar
- 2 cups bourbon whiskey
- 8 pieces crystallized ginger
- 8 maraschino cherries
- 8 toothpicks
Combine water, sugar, and ginger in a small saucepan. Bring to a boil and stir until sugar is dissolved. Remove from heat and chill well. Ginger syrup will keep in the fridge for several weeks.
When ready to serve combine lemon juice, peach juice, whiskey and 1 cupginger syrup in a pitcher.
Serve in high ball glasses over ice and garnish each with a toothpick skewered with 1 piece crystallized ginger and 1 cherry.
Use a microplane to finely grate the ginger or to speed prep you can use bottled minced ginger. If you like you can strain the syrup through a sieve to remove ginger pieces but I enjoy the extra spice it gives to the final cocktail when you leave it in.