Bourbon And Ginger Recipes

BOURBON AND GINGER

Bourbon and Ginger image

This signature cocktail combines bourbon whiskey with effervescent ginger ale to create a refreshing beverage that matches well with a number of appetizers and snacks.

Provided by Martha Stewart

Categories Food & Cooking Drink Recipes Cocktail Recipes

Number Of Ingredients 4

Ingredients

4 ounces bourbon
4 glasses filled with ice
1 can (12 ounces) ginger ale
4 lime wedges

Steps:

Divide bourbon among 4 glasses filled with ice. Divide ginger ale among glasses and squeeze 1 lime wedge into each. Serve immediately.

Nutrition Facts : Calories 111 g

BOURBON, PEACH AND GINGER JAM

Bourbon, Peach and Ginger Jam image

Provided by Damaris Phillips

Categories condiment

Time 45m

Yield 2 quarts

Number Of Ingredients 7

Ingredients

32 ounces peeled and chopped peaches, frozen or fresh
1/2 cup sugar
4 tablespoons minced ginger
1/3 cup bourbon
1 tablespoon lemon juice
1/2 tablespoon lemon zest
1/2 tablespoon salt

Steps:

In a saucepan over medium heat, combine the peaches, sugar and ginger. Cook for 10 minutes, stirring every couple minutes. Pour in the bourbon, lemon juice and zest. Simmer until thickened, about 20 minutes. Stir every couple minutes to prevent scorching. Stir in the salt. Store refrigerated for up to 1 month.

BOURBON GINGER BISCOTTI

Bourbon Ginger Biscotti image

Provided by Damaris Phillips

Categories dessert

Time 1h45m

Yield 20 to 30 biscotti

Number Of Ingredients 10

Ingredients

2 cups all-purpose flour
3/4 cup granulated sugar
1 teaspoon baking powder
1/4 cup candied ginger, chopped
1/4 cup candied orange zest, chopped
1/2 teaspoon fine salt
3 tablespoons vegetable oil
2 large eggs, at room temperature, beaten
1 tablespoon bourbon (or pure vanilla extract)
Confectioners' sugar, for dusting

Steps:

Preheat the oven to 350 degrees F. Line a baking sheet with parchment. Whisk together the flour, granulated sugar, baking powder, ginger, orange zest and salt in a large bowl.
Whisk together the oil, eggs and bourbon in a small bowl and add to the dry ingredients, stirring just until combined. The dough will look crumbly at first, then sticky.
Heavily dust your work surface with confectioners' sugar and turn out the dough. Knead until smooth, then shape into a 10-by-2 1/2-inch slightly flattened log and transfer to the prepared baking sheet. Bake until golden and firm, 25 to 30 minutes. Set aside until cool enough to handle, 10 to 15 minutes. Meanwhile, reduce the oven temperature to 300 degrees F.
When the baked log is cool enough to handle, transfer to a work surface and slice with a serrated knife crosswise 1/3 to 1/2 inch thick. Lay the slices cut-side down on the same baking sheet. Bake until golden brown and firm, flipping the biscotti halfway through, about 30 minutes total. Let the biscotti cool on a wire rack before serving. Store in an airtight container for up to 10 days or freeze for up to 2 months.

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