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The Ginger Side

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The Ginger Side

Photo by James Ransom
  • Test Kitchen-Approved
Author Notes

I was looking for a refreshing summer drink and was playing around with the Seelbach, which is a kind of Champagne cocktail, and the Seelbock, a variant made with beer. The flavors were hard to balance until I thought to use ginger beer as the bubbly ingredient rather than beer or Champagne. The liquor gives it a little heft and kick while the ginger beer keeps it light and fizzy. The ginger-citrus combo is a great poolside summer taste. It’s easily made for one, or for a crowd. —ProfPessimist

  • Serves

  • 1/2 ounce

    bourbon or rye

  • 1/2 ounce

    Grand Marnier

  • 1 dash

    Angostura bitters

  • 1 dash

    lemon bitters

  • 1 dash

    orange bitters

  • 2 ounces

    Reed’s Extra Ginger Brew or other ginger beer or ginger ale (chilled)

  • 1

    orange twist (optional)

  1. Mix all the ingredients except the ginger beer in an ice-filled shaker or tall glass. Swirl briefly to chill and strain into a Champagne flute.
  2. Top off with the chilled ginger beer (as cold as possible!). Note that ginger beers vary in strength; Reed’s is very intense, so 2 ounces is plenty. With a weaker ginger beer or ginger ale, you might want 3 or 4 ounces.
  3. Garnish with an orange twist and serve.

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