So here’s the deal: I love the spice of ginger beer in my cocktails, but I’m so over Moscow Mules. So what’s a girl to do? I went on a mission to find other ways to work the magic juice into cocktails without going full-tilt basic. Also, if you know me well, you know that I enjoy a stout drink.
Luckily, Crabbie’s Alcoholic Ginger Beer is a thing. Crabbie’s is a boozy version (4.8%) of the basic favorite out of Edinburgh, Scotland and is available in original, orange, and Scottish raspberry. They’ve been making this boozy, gingery goodness since 1801, so they must know what they’re doing. Crabbie’s steeps natural fermented ginger for up to 6 weeks before blending it with 4 secret ingredients, giving it a deep, spicy flavor. Check it out in bars around Dallas or whip (slash shake) one of these up at home to celebrate Crabbie’s Week August 21-27.
THE GINGER SOUR
2oz Grand Marnier
1oz lemon juice
One egg white
Crabbie’s Ginger Beer
Dash of orange bitters
Shake together Grand Marnier, lemon juice, and egg white for ten seconds. Add ice to the shaker and shake vigorously for another thirty seconds. Pour Crabbie’s into a collins glass to fill halfway, then strain the shaken mixture over it. (Egg white may rise above the rim of the glass depending on your shaking abilities … but don’t be sad if it doesn’t.) Add a dash of orange bitters on the top of the egg white head and garnish with an orange peel.
GETTIN’ FIGGY WITH IT
1oz fig butter
Crabbie’s Scottish Raspberry Ginger Beer
Add bourbon and fig butter to a shaker and shake vigorously to combine. Pour over ice, then top with Crabbie’s Scottish Raspberry Ginger Beer. Garnish with a half a fig.
Look out for Crabbie’s around Dallas … and make sure to celebrate Crabbie’s Week next week!
***I am a paid endorser for Halewood International Limited and received compensation, including free product, for support of Halewood International Limited and its products.***