Recently, during my hunt for the perfect Thanksgiving cocktail I stumbled upon a little something called The Tommy Gun.
Originally created by San Fransisco mixologist Jacques Bezuindenhout, the name Tommy Gun references the iconic prohibition-era firearm wielded by movie-star like gangsters of the past.
The drink itself is in essence a whiskey sour. A kicked up, zingy, whiskey sour full of ginger, plenty of whiskey and an unexpected teaspoon of apricot jam. The apricot jam is what intrigued me. And after mixing up one or two I was almost sold.
In my version I opt out of the fresh ginger, instead subbing in fizzy ginger beer. And I go a little heavy handed on the lemon and apricot.
Together, the combo provides the perfect pre or post dinner drink, for whiskey and non whiskey drinkers alike. It also happens to be the cocktail I chose to serve this year at Thanksgiving dinner. Cheers, and happy Thanksgiving to you and yours! Truly, MKR
- 1 teaspoon apricot jam
- 1/2 squeezed fresh lemon
- 1-2 ounces ginger beer
- 2 ounces Irish whiskey
- 1/2 ounce Grand Marnier
- 1-2 lemon twists
- 1-2 pieces of candied ginger on a cocktail pick (optional)
- Ice
- In a cocktail shaker muddle the jam with the lemon juice. Add ice and the whiskey and Grand Marnier; shake well. Strain into an ice-filled rocks glass top with ginger beer. Garnish with the lemon twist and candied ginger if desired.
