Anyone can crack a can and throw together a ginger ale and rye. This week you’re going to learn how a real man makes a real ginger and rye: with a few fresh ingredients and a little imagination.

If the idea of making your own ginger ale sounds daunting, quit your whining. This version takes a basic simple syrup, adds a few extra ingredients, and then pours in crisp sparkling water. Templeton is the base spirit of choice here because, unlike most brands, it contains 90 percent rye, which gives it an extra-smooth finish. This paves the way for the spicy tang of fresh ginger to coat the back of your throat, adding that sublime layer of flavor you’re looking for in a well-made cocktail.

As we see it, there are two roads to take here. You can enjoy your rye in a glass of high-fructose corn syrup and “natural flavoring,” or you can take your time and treat yourself to a cocktail on a whole other playing field. What’ll it be?

Ginger & Rye

What you’ll need:
2 oz Templeton rye whiskey (or any rye will do)
4 oz Ginger syrup* (adjust the amount of syrup to suit your taste)
8 oz sparkling water
4 fresh mint leaves, plus extra for garnish
Fresh lemon or lime wheel for garnish

How to make it:
Muddle mint in the bottom of your glass. Add rye and syrup and mix it together with the mint. Add ice and top with sparkling water. Stir and garnish with mint leaves and citrus.

*Place 2 cups of coarsely chopped ginger and the peel of half a lemon in a sauce pan with 3 cups of water and bring to a boil. Reduce heat and simmer until the water turns golden, about 15 minutes. Add sugar and stir constantly until reduced by 1/3 to about 2 cups, another 15 minutes or so. Strain out the solids and let the syrup cool to room temperature before serving. This will keep in the fridge for up to a week. Try adding the leftovers into a cup of tea or drizzled across grilled peaches. 

Via: Happy Hour Homemade Ginger & Rye