Candied Ginger Old Fashioned

Here is a little cocktail that is sophisticated enough for the most discerning of bearded, vest-clad mixologists and simple enough for any home bartender.


Ingredients:
2oz -- Bulleit Rye (George Dickel Rye works well here as well) 
1/2 oz -- Stirrings Blood Orange Bitters
2 -- maraschino cherries
1 -- orange wheel
1 -- lemon wedge
1/2 oz -- ginger syrup
1 piece -- candied ginger (slightly larger than a quarter)

Place fruit and ginger in your shaker and muddle well. Add ginger syrup, bourbon and bitters. Ice it down and shake it well. Strain into a rocks glass filled with fresh ice. Garnish with a cherry and candied ginger skewered onto a sword pick. I also like to add a lemon twist.

The bold 95% rye flavor of Bulleit or George Dickel will allow for ample punch and flavor to this drink. The other ingredients will supply a little sweetness and complexity to this cocktail. This one can be the perfect end to the day or multiply the recipe many times and make a day of the cocktail itself.

For the Ginger Syrup:
1 cup -- Sugar
1/2 cup -- Water
10-15 thin, quarter sized pieces -- fresh ginger
squeeze bottle (obviously optional)

Place sugar and water in a pan and bring to a boil. Add Ginger and allow to boil stirring constantly for about 1 minute. Let the ginger steep in the syrup until it is cool enough to add to the bottle safely. remove ginger (or don't, I don't really care) and add to your squeeze bottle or receptacle* of choice.

* I cant say, hear, or type the word receptacle without hearing the creepy undertaker guy from The Big Labowski in my head. "Its our most modestly prices receptacle".