Quantum Cocktails, Part 3: Root Beer Float
If a regular root beer float is a little too tame for you, then I suggest you spice things up a bit with the grown-up version. Ginger root adds a spicy note to the tart, smoky cocktail. In the Quantum Kitchen, this cocktail was created with carbonated beer sphere and milk foam. Instead, serve the ginger-infused whiskey with a beer back chaser.
Root Beer Float
Recipe courtesy of Devon Espinosa
- 2 ounces (1/4 cup) blended Scotch whiskey
- 2 ounces (1/4 cup) ginger beer
- 1 ounce (2 tablespoons) freshly squeezed Lemon juice
- 1 ounce (2 tablespoons) Ginger Simple Syrup, recipe follows
- 1/2 ounce (1 tablespoon) honey
- 2 dashes Angostura Bitters
- Combine the whiskey, ginger beer, lemon juice, ginger syrup, honey, and bitters in a shaker with ice.
- Shake this mixture up really well to break up the ice into shards.
- Strain the cocktail into a Collins glass filled with ice.
With its exotic taste, ginger syrup can be used in many recipes to add complexity and intensity to your drink. It can also be used as the sweetening base for a marinade, mixed with spices to make a paste for a moist rub, or combined with fruit for a quick dessert.
- 1 cup sugar
- 1 cup water
- 2 (2-inch) pieces fresh ginger, peeled and smashed with the flat side of a knife
- Combine the sugar and water in a pot over medium heat. Gently boil for 2 minutes, swirling the pot over the heat, until the sugar is totally dissolved and the liquid becomes clear. Do not allow the syrup to boil or get dark. Cool the syrup completely before using. Simple syrup can be stored in the refrigerator indefinitely kept in a covered container.