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Wicked Wednesday: Rye & Ginger Float
March 27 2019
·
March 27 2019
·
Sweet, spicy, sour - this ice cream cocktail has a bit of it all. This recipe is still as simple as a traditional Rye & Ginger but adds the complexity of flavours from our Grapefruit & Hibiscus Sorbet.
What you need:
- 1.5 oz of rye whiskey
- a bottle of Boylan Ginger Ale
- 2 scoops of our Grapefruit Hibiscus Sorbet
How to make it:
- Add the couple scoops of sorbet to a highball glass
- Pour in some of the Ginger Ale (but not all of it) on top
- Then add the whiskey
- Top it off with the rest of the Ginger Ale
- Enjoy!
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