Parsley for the Course
Roberson says that parsley--widely available in summer--is a classic partner with orange. "The idea behind Parsley for the Course, was to create a Rickey that was bright, a bit savory and clean in finish,” she explains. “Using lemon peel in the the syrup brightens the sweeter notes in the Bourbon and fresh orange juice and the ginger soda binds all the flavors together and adds refreshing carbonation.”
Recipe courtesy of Brittney Roberson, Bartender, Jack Rose Dining Saloon, Washington, D.C.
- 1½ oz Bourbon
- ¼ oz freshly squeezed orange juice
- ¾ oz parsley citrus syrup (see Note)
- ginger soda (see note)
Add all ingredients to a highball glass over ice, and stir gently.
For the parsley citrus syrup:
Make a simple syrup by simmering equal parts sugar and water until the sugar is dissolved. Remove it from the heat, and add three parts of fresh parsley (including stems and leaves) and one part lemon peel. Allow the mixture to steep for thirty minutes, then strain out solids.
For the ginger soda:
Finely chop peeled ginger stalks and add to a pot of boiling water (using enough to fully submerge the ginger.) Cook on low, covered, for thirty minutes. Remove from heat, allow to cool and charge in a soda siphon.