Friday is here! And I have a tasty drink for you! This is one of the cocktails I served at the last Supper Club and it was quite the hit. It’s made with a craft liquor called SNAP made in Philadelphia by the folks at Art in the Ages. It’s hard to put your finger on what SNAP tastes like, except that it’s inspired by gingersnaps with hints of molasses and ginger. One whiff of the stuff and it smells like Christmas cookies. Anywho, I ran with that idea and whipped up a nice, fall/wintery cocktail complete with bourbon and ginger syrup. I think it would be a great holiday party beverage.

Until then, I have less than a month to complete my 30/30 goals! Yikes! Oh, and in other exciting news, the third issue of my magazine Remedy Quarterly has finally been printed and is due to be delivered early next week. That is certainly reason for celebrating!

So cheers! To getting things done!

gingerSNAP!

1 oz SNAP
1/2 oz bourbon
1 oz ginger syrup*
1/2 oz fresh lime juice
candied ginger to garnish

1
Combine all ingredients in a cocktail shaker and shake for 10 seconds.
2
Strain into a cute glass. Garnish with candied ginger and enjoy!

*To make ginger syrup, bring equal portions of water and sugar to a boil. Add in an an equal amount (or slightly less) chopped ginger and simmer for about 30 minutes. Once the syrup is spicy enough for you, strain the ginger chunks out and you’re ready to go.