One of the first things that I really liked about Australia was Bundaberg ginger beer. It brings to mind long boring car drips, made better by a stop at the petrol station for ‘all natural gummies’, iced coffee and ginger beer. It comes to me in daydreams on hot days, dripping with perspiration and a wedge of lime. This is my alcoholic tribute to Bundaberg, with a twist.
This cocktail might seem like a lot of work. There’s a bespoke syrup, a decoration that needs to be made and then there is of course the whole shaker business. Don’t let that discourage you. Once you try it you’ll understand. There’s a wonderful balance of flavours. You have a wonderful kind of herbal sweetness brought on by the syrup, the warmth of the whiskey with a citrusy finish. The combination is almost revitalising.
The syrup is easy to make and can be made and stored weeks in advance. That means you can make one large dose and keep using it for a month. It’s versatile too. Think of adding it to teas or desserts. It adds an aromatic twist to otherwise boring items.
The decorative sugar rosemary is ofcourse optional but it adds to the whole feel of the cocktail. The fact that the rosemary perfume kind of washes over you as you take your first trip is also an added bonus. After all you’re trying to create an experience not only a cocktail. Right? And look how pretty!