Restaurants›Caribbean Jack's›Jack's Ass Recipe

Jack's Ass Recipe

Inspired by Caribbean Jack's

Time8m

Serves1

Make Jack's Ass Recipe in just 8m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Cocktail

2 oz bourbon3/4 oz fresh lemon juice1/2 oz ginger liqueur (or ginger syrup + splash of vodka if unavailable)1/2 oz simple syrup (1:1 sugar to water)2 dashes Angostura bitters2 oz ginger beer (non-alcoholic, for top)1 cups crushed ice1 to taste lemon wheel or twist (garnish)1 piece candied ginger (garnish, optional)

Method

Cocktail

Prepare glass

Fill a rocks glass or short highball with crushed ice and set aside to chill while you mix the drink.

Combine base ingredients

In a cocktail shaker add 2 oz bourbon, 0.75 oz fresh lemon juice, 0.5 oz ginger liqueur (or 0.5 oz ginger syrup + 0.25 oz vodka as substitute), 0.5 oz simple syrup, and 2 dashes Angostura bitters.

Shake

Add a handful of ice to the shaker, cap, and shake vigorously for 10–12 seconds until well chilled and slightly diluted.

Strain over ice

Discard the ice from the chilled glass if it has melted excessively, add fresh crushed ice, and double-strain the cocktail from the shaker into the glass over the crushed ice to keep the drink clear of bits.

Top and finish

Top the cocktail with approximately 2 oz ginger beer to add effervescence and a spicy-sweet finish. Gently stir once with a bar spoon to integrate but keep bubbles.

Garnish and serve

Garnish with a lemon wheel or twist and a piece of candied ginger on a pick if desired. Serve with a short straw or sip directly.