We made a lot of ginger syrup, as described in our previous post on the spicy ginger daiquiri. A lot.
The reason we bought a massive ginger and made the syrup in the first place is because we had flipped through the Death & Co book and noticed a lot of cocktails with ginger syrup. After making it, however, we had a hard time finding those cocktails again in the book. So I googled “Death and Co” and “ginger syrup” and ended up on Reddit, where someone had posted a cocktail called the Deadpan Fix. It had rye and campari… and of course, ginger syrup, and I was sold.
The resulting cocktail is quite a lot of liquid (0.75 oz grapefruit juice and 0.5 oz lemon juice) so bring a large glass or split the drink into two. I enjoyed it quite a lot – although I think bringing up the ratio of rye to juice would have been a bit more to my high proof taste preference.
- 1.5 oz Rye
- 0.25 oz Campari
- 0.25 oz Grand Marnier
- 0.75 oz grapefruit juice
- 0.5 oz lemon juice
- 0.25 oz ginger syrup
Ginger syrup recipe (full details here) is a 2:1 ratio of sugar to fresh ginger juice.
Large format glass (Margarita glass, large flute, or tall glass)
- Make the ginger syrup (write-up here)
- Stir the ingredients together in an ice filled cocktail shaker