The Ginger Rogers

Justin Tisdale creates this seasonal twist on a Whiskey Sour by adding a touch of cranberry juice and sweetening things with a syrup flavored with warm winter spices.


2 oz. bourbon

1 oz. fresh lemon juice

1/4 oz. cranberry juice

1 1/2 oz. gingerbread syrup (see below)

1 egg white

2 dashes Fee Brothers Whiskey Barrel Aged Bitters

Ice cubes

Tools: shaker, strainer

Glass: collins

Garnish: cranberry


Combine ingredients in a shaker and shake well, without ice, for at least 20 seconds. Fill with ice and shake again for at least 10 seconds. Strain into an ice-filled glass and garnish.


Gingerbread Syrup

1/2 Tbsp. fresh ginger, diced

1 tsp. ground nutmeg

1 Tbps, ground cinnamon

1/2 tsp. ground allspice

1 liter water

500 ml. sugar

500 ml. molasses


Toast spices in a dry saucepan for three minutes, until aromatic. Add water, sugar and molasses and cook over medium-high heat until sugar has dissolved and mixture is thick and syrupy. Cool, then pour through a fine mesh strainer to remove graininess of spices. Keep refrigerated.


Justin Tisdale, Market, Vancouver, B.C.






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