Around Labor Day last year, I was mixing up an Arnold Palmer to enjoy in the waning summer sunshine, when suddenly my eye caught a glimpse of some bourbon left on the countertop. In an instant, I knew what I had to do: use the Arnold Palmer as a foundation to build the new go-to barbecue cocktail.
After multiple trial runs, I found the perfect combination of flavors to turn this classic into a cocktail and add a little pep to old Arnold’s step. The end result is a great drink with a terrible name: The Arnie Gingie. Make one today and get to enjoying the last few days of summer! I’ll see everyone back here at least once a month with something new to try for the weekend.
The Arnie Gingie
Brewed iced tea
Simple syrup (see recipe for Cardamom – Ginger – Lemon syrup below)
Ginger beer (Maine Root if you want something spicy, Barritt’s for something sweet, or Reed’s for something more balanced)
Lemon slice and herb of your choice for garnish – whatever you have around, I prefer rosemary
Bourbon. Of course.
Add 2 oz bourbon and 1 tablespoon of simple syrup to a pint glass. Combine with equal parts iced tea and lemonade, 3 oz of each. Stir lightly. Top remainder of glass with ice, either cubed or crushed depending on what you have in your freezer / cooler, leaving room for a finishing splash (about 2 oz) of ginger beer. Garnish with a slice of lemon slice and a sprig of rosemary.
If you’re standing out by the grill and want to make another one of these without getting into measurements, it’s an easy drink to eyeball. Just add equal parts lemonade and iced tea with a splash of simple syrup and ginger beer to a glass with “enough” bourbon in it. Summer is short. Don’t worry about it.
Cardamom – Ginger – Lemon Simple Syrup
This can be made in advance of your Labor Day barbecue and trust me, it’s worth the minimal time and effort required.
Combine one part sugar with one part water in a small saucepan. Add in 10-15 cracked whole cardamom pods, 1 thumb of ginger, peeled and sliced, and the rind of 1 medium-sized lemon. Bring to a boil and let simmer for 10-15 minutes. Let stand to cool. Transfer syrup to an airtight covered container and leave it in the fridge. I prefer to keep the cardamom, ginger and lemon rind in the syrup after mixing, it will take on more of the flavor over the next day or two while it sits in the fridge.
Chris’s Cocktail Corner is our cocktail series authored by our good friend and cocktail-enthusiast Chris. The series focuses on simple and seasonal drink recipes that you can pair with supper, or any meal really. We don’t judge here at Call It Supper.