- 3 ounces Rittenhouse Rye (or other rye whiskey)
- 2 ounces lime juice
- 3 ½ ounces ginger honey syrup (recipe below)
- 1 ounce Cocchi Americano Wine
- 2 dashes Regan’s No. 6 Orange Bitters
- 2 cups 1-by-1-inch ice cubes
- Orange wheels and mint sprigs for garnish
Place all ingredients in a blender and blend until smooth with no large ice chunks (about 20-30 seconds). Pour into 14-ounce beer mugs and garnish with orange wheel and mint sprig.
Ginger Honey Syrup
- 5 ½ ounces ginger juice
- ½ cup plus 1 tablespoon Demerara Sugar
- 3 ounces wildflower honey
- 1 ounce orange flower water
- 1 ounce water
Combine ginger juice and sugar in a saucepan over medium heat and whisk a few seconds. Let cool until sugar has melted, about 6 minutes. Whisk again, then add remaining ingredients and slowly stir until honey has thinned and is fully incorporated into the syrup, about 5 to 6 minutes. Let cool and store in a quart container in the fridge for up to 2 weeks.
Background: Created by Greg Best, partner at Ticonderoga Club, Atlanta and featured in the Whisky Advocate, dated summer of 2019. Mr. Best wrote “Bright and tart, this rye slushie has a floral hint on the nose and touch of ginger spice.”
