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Frequently paired with
The best thing to pair and share with hampton
Ingredients
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Cocktail
Ginger Syrup (makes about 8 oz)
Method
Ginger Syrup (make ahead, optional)
Simmer syrup
Combine sliced fresh ginger, sugar, and water in a small saucepan. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves. Reduce heat and simmer for 8–10 minutes to infuse ginger flavor.
Cool and strain
Remove from heat and let syrup steep until cool. If using, stir in lime zest while warm. Strain syrup through a fine mesh sieve into a clean jar, pressing on the ginger to extract flavor. Refrigerate. Syrup will keep 2–3 weeks.
Cocktail Assembly
Prepare glass
Chill a coupe or Nick & Nora/rocks glass by filling with ice water while you build the cocktail.
Dry shake (if using egg white)
Add brandy, fresh lime juice, ginger syrup, and egg white to a cocktail shaker (no ice). Dry shake vigorously for 10–15 seconds to emulsify and build foam.
Wet shake
Add ice to the shaker (about 4–6 large cubes or ~1 cup). Shake hard for 12–15 seconds until well chilled and slightly frothy.
Strain and finish
Dump the ice water from your chilled glass. Double strain the cocktail into the glass (use a Hawthorne strainer and a fine mesh strainer if available) to remove ice shards and any ginger bits. Add 2 dashes of Angostura bitters on top of the foam if you used egg white; otherwise add bitters into the shaker before shaking.
Garnish
Express a lime peel over the drink to release oils and either drop the wheel/peel into the glass or perch it on the rim. Serve immediately.