A splash of homemade Dijon syrup adds a tangy kick to this gingery cocktail from Austin’s Midnight Cowboy.
1 1/2 oz. corn whiskey
1/2 oz. Dijon syrup (see below)
Scant 1/2 oz. fresh lemon juice
Ice cubes and cracked ice
Tools: shaker, strainer, barspoon
Glass: copper mug
Garnish: thinly sliced lemon wheel dusted with sweet smoked paprika
Combine all ingredients, except ginger beer, and shake with ice cubes. Strain into a copper mug filled with cracked ice and top with ginger beer. Gently stir to incorporate all ingredients and garnish.
1 cup honey
4 heaping Tbsp. Dijon mustard
3/4 tsp. sweet smoked paprika
1 oz. hot water
Combine all ingredients and whisk thoroughly to incorporate. Will keep refrigerated for up to 2 weeks.
Brian Dressel, Midnight Cowboy, Austin, Texas