The Gingerman Can

By: The Local Palate
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The Gingerman Can, created by Kimberly Patton-Bragg of Palm & Pine in New Orleans, is the perfect holiday drink with just the right amount of sweet and spice to start your festive night. The sweetness from the honey and the strong herbal spices pair nicely with the bourbon for a sophisticated, holiday drink.

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Serves 20

    The Gingerman Can
  • 4 cups bourbon
  • 2½ cups lemon juice
  • 1¾ cups Spiced Honey Syrup
  • (recipe follows)
  • 1¼ cups Montenegro
  • 2½ cups orange pekoe tea
  • 2½ cups ginger ale
  • Garnish: Clove-spiked lemon wheels,
  • cinnamon sticks or Mexican canela

  • Spiced Honey Syrup
  • * Makes about 1 cup
  • 12 cloves
  • 8 whole allspice
  • 2 star anise pods
  • 1 cinnamon stick or Mexican canela
  • ½ cup hot water
  • ½ cup honey
  1. Make the Spiced Honey Syrup: Steep cloves, allspice, star anise, and stick of cinnamon or Mexican canela in hot water until fragrant. Using a fine-mesh strainer, strain liquid into a container and add honey. Stir until dissolved.
  2. Make the Gingerman Can: Combine all ingredients except garnish in a large punch bowl and stir. Add largeformat block of ice to chill punch. (Patton-Bragg uses a loaf pan or bowl to freeze water into a punch block.) Garnish with clove-spiked lemon wheels and cinnamon stick or Mexican canela.
  • Recipe By
    Kimberly Patton-Bragg of Palm & Pine New Orleans, Louisiana
  • Contributing City
    New Orleans

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