Triple Back Recipe

Combine 1 cup water and 1 cup granulated sugar in a small saucepan and bring to a simmer over medium heat, stirring until sugar dissolves.

Add the thinly sliced fresh ginger (about 3 oz) to the pan. Reduce heat to low and simmer gently for 10–15 minutes to infuse ginger flavor. Add 1 tsp lemon zest in the last 2 minutes if using for brightness.

Remove from heat and let the ginger steep in the syrup as it cools for 30–45 minutes for a stronger flavor.

Strain the syrup through a fine mesh sieve or cheesecloth into a clean jar, pressing on the solids to extract liquid. Discard solids. Cool completely. Refrigerate up to 2 weeks.

Prepare glass

Chill a coupe or rocks glass by filling with ice and setting aside, or place in the freezer for a few minutes.

Add ice to a cocktail shaker (about 6 ice cubes).

Pour 1.5 oz Smirnoff vodka, 0.5 oz peach schnapps, 0.5 oz fresh lemon juice, and 0.5 oz house-made ginger syrup into the shaker.

Shake vigorously for 10–15 seconds until the shaker is frosty and the mixture is well chilled and slightly diluted.

Discard ice from the chilled serving glass. Strain the cocktail into the glass using a fine strainer (or Hawthorne) to remove small ice shards.

Garnish with a lemon wheel or twist on the rim and, if desired, a small piece of candied ginger on a pick.

Serve immediately.

Adjust ginger syrup quantity to taste if you prefer a spicier or sweeter ginger note (use 0.25–0.75 oz in the cocktail).

If you prefer a longer drink, serve over ice in a rocks glass with an additional 1–2 oz of club soda.