The Ginger Rogers Cocktail

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 (pasteurized if you like)
2 dashes Fee Brothers Whiskey Barrel Aged Bitters
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 the spices in a dry saucepan for 3 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.