Yukon Cornelius
Published May 20, 2014
Sasha Maslov for The New York Times
- Total Time
- At least 2 hours to make the ginger syrup
- Rating
- Comments
- Read comments
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Ingredients
¾ ounce aquavit, preferably Krogstad
¾ ounce mezcal, preferably Del Maguey Vida
½ ounce peach liqueur, preferably Giffard
½ ounce ginger syrup (see note)
½ ounce fresh lemon juice, plus lemon wheel for garnish
2 ounces Modelo Especial beer
Candied ginger, for garnish
Nutritional analysis per serving
22 grams carbs; 221 calories; 6 milligrams sodium; 16 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a cocktail shaker three-quarters filled with ice, combine all ingredients except the beer, lemon wheel and ginger. Shake until chilled, about 30 seconds. Strain into 10-ounce highball glass half-filled with ice. Top with beer. Stir briefly with bar spoon to integrate ingredients. Garnish with lemon wheel and piece of candied ginger.
To make ginger syrup, combine 1 cup chopped ginger with 1½ cups water in a pot and bring to a boil. Reduce heat and simmer for 2 minutes. Remove from heat and let sit, covered, for 2 hours. Strain off ginger, making sure to press all the juice out of the ginger. Warm 1 cup sugar and ½ cup ginger solution in a saucepan over low heat until dissolved. Let cool. (There will be extra syrup; refrigerate if not using immediately.)
Private Notes
Comments
I was completely underwhelmed by this. Don’t get me wrong; it’s not bad, just but great considering the numerous ingredients. I’ll make them again, but only do I can use up the peach liqueur.