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B.G. Reynolds' Wild Ginger Syrup Recipes

B.G. Reynolds' Wild Ginger Syrup Recipes

January 16, 2018

B.G. Reynolds' Wild Ginger Syrup Recipes

Q.B. Cooler 

Q.B. COOLER
Shake with ice. Strain into hurricane glass half-filled with crushed ice. Top with soda water and more crushed ice. Mint sprig garnish
½ oz fresh lime juice
1 oz orange juice
½ oz B.G. Reynolds’ Falernum
½ oz B.G. Reynolds’ Wild Ginger Syrup
½ oz Demerara rum
1 oz gold rum
1 oz light rum
2 dashes Angostura bitters
1 oz soda water

Presbyterian

PRESBYTERIAN
Build in ice-filled Collins glass. Stir gently to combine. Lemon wedge garnish
2 oz Scotch
1 oz B.G. Reynolds’ Wild Ginger Syrup
Soda water

 

 

TK-151

TK-151
Build in tiki or Collins glass filled with crushed ice. Swizzle until frosty. Garnish with topping of crushed ice, cinnamon stick, and powdered cinnamon
1 oz B.G. Reynolds’ Wild Ginger Syrup
1½ oz 151 proof demerara rum
½ oz fresh lime juice
2 dash Angostura bitters
6 drops Herbsaint or Pernod

 

Creature from the Booze Lagoon

CREATURE FROM THE BOOZE LAGOON
Pour all ingredients into blender and 2 cups crushed ice. Blend until smooth. Pour into tiki mug. Top with crushed ice. Float Blue Curaçao. Garnish with lime peel and cherry
½ oz B.G. Reynolds’ Wild Ginger Syrup
1½ oz gold rum
½ oz coconut cream
1½ oz pineapple juice
½ oz fresh lemon juice
½ Blue Curaçao (float)
Filthy Black Cherry

 (All recipes courtesy of / adapted from B.G. Reynolds')