Toki Whiskey, Ginger, Honey, Lemon Recipe
Make Toki Whiskey, Ginger, Honey, Lemon Recipe in just 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cocktail
Method
Cocktail
Make ginger-honey syrup (can be prepared ahead)
Peel and thinly slice or finely grate the 1-inch piece of fresh ginger. In a small saucepan combine 2 tablespoons honey and 2 tablespoons water. Add the ginger slices. Warm over low heat, stirring until the honey dissolves and the mixture is fragrant (do not boil). Simmer gently for 3–5 minutes to infuse. Remove from heat and let cool to room temperature, then strain out the ginger. The syrup yields roughly 1.5–2 ounces; measure out 0.75 oz for each cocktail. Store extra refrigerated up to 1 week.
Build and shake
Fill a cocktail shaker with ice. Add 2 oz Toki whisky, 0.75 oz freshly squeezed lemon juice, and 0.75 oz ginger-honey syrup. Cap the shaker and shake vigorously for 12–15 seconds until the outside of the shaker is chilled and slightly frosted.
Strain and finish
Double-strain (using a Hawthorne strainer and a fine mesh strainer) into a chilled coupe or rocks glass over fresh ice if you prefer it on the rocks. If you want a longer, slightly fizzy drink, pour into a highball glass over ice and top with 1 oz club soda, stirring gently once to combine.