This Ginger Sap Sour is a cocktail that proves maple syrup isn’t just for waffles.
To make the ginger syrup: Stir together 1 cup sugar and 1 cup water in a medium saucepan set over medium-high heat. Bring to a boil, stirring occasionally until the sugar is dissolved. Once the mixture boils, add 2 tablespoons freshly grated ginger; lower heat to low and continue cooking until a syrupy consistency is achieved, about 4 minutes. Remove from heat; let stand 30 minutes. Strain through a wire-mesh sieve double-lined with damp cheese cloth into an airtight container, discarding solids. This recipe makes more than you need for one cocktail. The syrup may be stored covered in a cool, dark place for up to 1 month.
- 2 ounce vodka
- 1 ounce freshly squeezed lemon juice
- ¼ ounce ginger syrup (see notes)
- ¼ ounce real maple syrup
- 2 dash The Bitter Truth grapefruit bitters (or other citrus bitters, optional)
- 1 small egg white (optional)
Add the vodka, lemon juice, ginger syrup, maple syrup, bitters and egg white (if using) to cocktail shaker. Cover and vigorously “dry shake” the ingredients about 30 seconds to combine. Uncap the shaker and fill ⅔ full with medium ice cubes and shake again vigorously until frothy, at least 30 seconds. Using a Hawthorn strainer double strain the cocktail through a wire-mesh sieve into chilled coupe or cocktail glass. Allow the foam to rise to the top; serve.