B.G. Reynolds' Wild Ginger Syrup Recipes

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')