Properly Sauced: The Cold Snap

By Anthony Todd in Food on Dec 16, 2008 8:15PM

It’s rare that we actually invent anything new here at Chicagoist cocktail labs. We have our hands full most of the time testing out recipes and trying to figure out the perfect ways to make classic cocktails – besides, with so many recipes out there, inspiration is hard to come by. However, freezing our butts off is the mother of invention (or something like that).

This drink brings together warm winter flavors in a chilled cocktail. Lemon, ginger and bourbon are three staples of our winter pantry and the three come together to make a drink that goes down cold as ice but warms you up from the inside. This is a drink to sip slowly, staring out your window at the blowing snow.

The Cold Snap

2 oz Knob Creek Bourbon
1/2 oz Meyer Lemon Syrup
4 dashes Angostura Bitters
Ginger ale

We use Round Pond Meyer Lemon Syrup, which is perfect for this recipe – tart and sweet. However, feel free to use any lemon syrup in a pinch – or, mix lemon juice and simple syrup if you have to!

Combine the bitters, bourbon and syrup in a glass over ice cubes. Fill to the top with ginger ale and stir gently – don’t ruin the fizz. Garnish with: nothing. It’s cold outside.