The City Magazine Since 1975

Ginger & the Professor

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  • 1 oz. clove- and star anise-infused Woodford Reserve bourbon (recipe follows)
  • 1 oz. Domaine de Canton ginger liqueur
  • 1 ½ oz. apricot purée
  • ½ oz. freshly squeezed lemon juice
  • ½ oz. mint simple syrup (add a handful of mint sprigs to syrup and steep for one hour)
  • Splash ginger beer
  • Splash cognac
  • 1 lemon slice, for garnish
  • Sprig of mint, for garnish

For the infused bourbon:

  • 1 750-ml. bottle Woodford Reserve bourbon
  • 3-4 pods star anise
  • 12 cloves

Pour first five ingredients over ice in a shaker and shake to combine. Pour into a Collins glass. Top with splashes of ginger beer and cognac. Garnish with lemon slice and mint sprig.

For the infused bourbon:
Place spices in bourbon and let infuse for approximately one week.