Gingery George cocktail
I had some ginger wine laying around and I decided to make a cocktail that's a riff on bourbon sour or whiskey mac. So here goes.
Fill a shaker with ice put in a the juice of one lemon. Add a dash of simple syrup. One jigger of bourbon, (I use woodford reserve,) one half jigger of Stone's Ginger wine. Shake for a minute, pour in martini glass. Garnish with lemon slice and fresh grated ginger over the top.
I have to admit, I can't really taste the ginger wine, which is disappointing. Any way to tweak it so I can?
In this case, aren't you pretty much getting your ginger high notes from the ginger beer topper?
YAYME, I'd say the best place to start would be just upping the ratio of ginger wine, equal it out with the bourbon. Or, maybe a bourbon with less rye/more wheat? Maker's, Weller, or my favorite in this category, Larceny.