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Ginger Beer Rosemary Rye Cooler
A refreshingly aromatic blend of rosemary and ginger paired with a robust rye.
Course
Drinks
Prep Time
10
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
25
minutes
minutes
Servings
6
Author
I Sugar Coat It
Ingredients
1
L
ginger beer
4 cups/2 bottles
118
ml
freshly squeezed orange juice
½ cup
118
ml
rosemary simple syrup
½ cup, see below
118
ml
dark rye/whiskey
½ cup, adjust to taste
crushed ice
candied ginger and fresh rosemary sprigs to garnish
Rosemary-Ginger Simple Syrup
3-5
rosemary sprigs
200
g
loosely packed brown sugar
1 cup
236
ml
water
1 cup
4-5
slices
of fresh ginger
optional
Instructions
To make the simple syrup:
Place the rosemary, sugar and water in a saucepan and bring to a full boil over medium heat until sugar is completely dissolved. Stir continuously.
Remove from heat, add the ginger slices and allow to stand, covered for 15-20 minutes - longer if you want a stronger brew.
Pour through a fine mesh sieve to remove the rosemary and ginger. Allow to cool.
Once cooled, store in the refrigerator in an airtight container until chilled and ready for use.
Mix ginger beer, orange juice and simple syrup in a pitcher. Add rye to taste.
Serve over ice and garnish with candied ginger and rosemary sprigs.
Notes
Keep left over syrup stored in refrigerator for up to a month.