Lemon Ginger Bourbon Cocktail is an elegant, flavorful drink to serve as the “featured cocktail” at your next gathering.

Lemon Ginger Bourbon Cocktail in a glass with a slice of lemon

My mom loved bourbon – it was her alcohol of choice in the fall and winter (she drank vodka during the other seasons). I’m more of a vodka girl, but I do like bourbon when it’s mixed with other flavors – like in our Genuine Derby Day Mint Juleps, and in my Lemon Ginger Bourbon Cocktail.

Last year, Robert and I had a lovely mini-vacation at The Canyon Suites hotel on the property of The Phoenician in Scottsdale, Arizona. One evening, the bartender served a bourbon-based drink that was infused with smoke! It was also flavored with lemon, ginger and rosemary. While I thought the smoky flavor was a bit overpowering, I liked all the others flavors. (After all, I like pretty much anything that has either lemon or ginger in it, let alone both.) So, I came home and created my own version of this delectable cocktail – minus the smoke. I think mom would have liked my version!

Lemon Ginger Bourbon Cocktail

lemon ginger bourbon cocktail over ice in a glass, garnished with a lemon slice

Lemon Ginger Bourbon Cocktail is an elegant, flavorful drink to serve as the “featured cocktail” at your next gathering.

  • Author: (By Lee Clayton Roper)
  • Yield: 2 servings 1x
  • Category: cocktails, easy entertaining
Scale

Ingredients

3 tablespoons honey

1 1/2 tablespoons water

1 tablespoon fresh rosemary leaves, plus more for garnish

1/2 cup plus 1 tablespoon (4 1/2 ounces) good quality bourbon

6 tablespoons (3 ounces) ginger liqueur (I like Domaine de Canton brand)

3 tablespoons fresh lemon juice

6 dashes lemon bitters (can also use orange)

Lemon slices, for garnish

Instructions

  1. In a small saucepan, heat the honey, water and rosemary leaves over medium-low heat, stirring, just until the honey is dissolved. Remove from heat and let cool to room temperature.
  2. Place the honey syrup (with the rosemary), bourbon, ginger liqueur, lemon juice and lemon bitters in a cocktail shaker. Shake until well mixed and chilled.
  3. Strain into two cocktail glasses over ice. Garnish with a small rosemary sprig and a slice of lemon.

Notes

Note: You can make more of the honey-rosemary syrup and store it, covered, in the refrigerator for several weeks.

Lee Clayton Roper

Welcome!

I’m Lee Clayton Roper, and I’m passionate about making cooking and entertaining easy, elegant and fun. Here you’ll find scrumptious recipes, helpful tips and seasonal menus that will spark inspiration in your kitchen!
Learn More

Access more recipes in Lee's award-winning book, Fresh Tastes!

Leave a Reply

Your email address will not be published. Required fields are marked *