Mountain flavor: Ginger Bourbon Martini mixology recipe
Warm your spirit with winter dishes from some of West Virginia’s top chefs
The family-operated Forks Restaurant & Inn in Elkins knows that quality is key to its menu, and they are committed to giving patrons a one-of-a-kind dining experience.
Brothers Trevor and Drew Stalnaker and their uncle, executive chef Eric Stalnaker, put their own sweat equity into the restaurant’s renovation, building the bar, many of the dining tables and the room dividers themselves. The trio set their standards high for true “in-house” cuisine with homegrown herbs, meats smoked on the premises and homemade jams and condiments.
With dishes like wild mushroom strudel, popcorn-crusted trout and grilled quail, Eric remains true to the region’s Appalachian heritage while sprinkling in his own creative twists. Stop by The Forks any evening throughout the week and you’re guaranteed to find at least 2 of the owners working at the restaurant.
Warm your bones with this spicy, smooth cocktail from The Forks Restaurant:
Ginger Bourbon Martini
Bourbon with house made ginger syrup, fresh sours, aged bourbon barrel bitters and garnished with a blood orange
- 2 cups of water
- 2 cups of granulated sugar
- 2 large ginger roots
- 1 blood orange
- 1 bottle of bitters (preferably Fee Brothers aged bourbon barrel bitters)
- 1 bottle of sours mix
- 1 bottle of bourbon
Ginger syrup instructions:
- Peel and chop both large ginger roots, puree in a food processor and set aside.
- In a small sauce pan, combine 2 cups of water and 2 cups of granulated sugar.
- Add pureed ginger and bring the mixture to a simmer stirring frequently.
- Allow to simmer uncovered for 15 minutes.
- Remove from heat and cool until room temperature.
- Fill a shaker with ice
- Add 2 ounces of bourbon
- Add 2 ounces of sours mix
- Add ½ an ounce of ginger simple syrup
- Add 2 dashes of bitters
- Shake heavily
- Strain into a martini glass
- Garnish with a blood orange slice
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This post was last updated on October 19, 2017