Whiskey Ginger

Ingredients

FOR CANDIED GINGER:

• 1/4 lb. ginger, peeled and sliced into 1/8" coins
• water
• Approx. 1/4 lb sugar (about 1/2 cup and 1 tbsp)

FOR COCKTAIL:

• 2 oz. whiskey
• 5 oz. ginger ale
• Lime wheel
• 4-5 candied ginger
• Toothpick 

Description

FOR CANDIED GINGER:

1. In a medium saucepan bring, enough water to cover ginger to a boil. Add ginger and reduce the heat to medium low.  Simmer for 30 to 35 minutes or until the ginger is tender and slightly pliable. Strain ginger, reserving 1 tbsp of water.
2. Wipe the medium saucepan dry, then add cooked ginger, reserved cooking liquid, and enough sugar that equals the weight of the cooked ginger. Bring ginger to a boil, then reduce the heat to medium low. Stir frequently to keep any sugar from burning.
3. Allow to simmer for 15-20 minutes or until the liquid has totally evaporated and the sugar begins to crystalize on the ginger pieces. Move ginger piece to a parchment lined baking and allow to cool completely. Store in an airtight container and it should keep for a few months.

FOR COCKTAIL:

Fill a rocks glass with ice. Add whiskey then ginger ale. Garnish the rim with a lime wheel. Thread the candied ginger pieces onto a toothpick then stick the end of the toothpick into the lime and serve.