Bourbon Brûlé Recipe (2024)

Instead of sugar and ginger liqueur, I make a ginger simple syrup using fresh ginger sliced into a 1:1 mix of sugar and water in a saucepan. Delicious!

This was good, and a great presentation. Made this at Christmas for family and friends. To my personal taste, I thought increasing the ginger liqueur to about 1.5 oz brightened up the flavor noticeably and made for a more festive co*cktail.

Make a ginger simple syrup by slicing ginger into a saucepan with simple syrup.

Strong. Increased ginger liquor to 1.5 ounces as per suggestion here. Made pitchers of it for a small party - and everyone left very drunk.

Ok, but will not make again. The brûlée orange were fun but orange juice, in my experience results in flat co*cktails. Would acid adjust the OJ with citric acid if I would try again

This drink was a hit at my holiday dinner. I make lots of co*cktails and people were saying this was their favorite of all the ones I’ve made. Small edit to the recipe - I caramelized BOTH sides of the orange slice and I used blood oranges. Amazing drink! Perfect for the holidays!

Instead of sugar and ginger liqueur, I make a ginger simple syrup using fresh ginger sliced into a 1:1 mix of sugar and water in a saucepan. Delicious!

I was missing ingredients and subbed vermouth for sherry and used ginger syrup cut with lemon juice instead of ginger liqueur This reminded me of a Cuban Chanchanchará - sweet and spicy and carmelized flavors- even though that is honey and lime and rum. Would make again

I didn’t add the sugar and was very good I hadn’t. I agree that a touch more ginger and less Sherry might balance this better. Still a lovely co*cktail.

Strong. Increased ginger liquor to 1.5 ounces as per suggestion here. Made pitchers of it for a small party - and everyone left very drunk.

Has anyone used broiler to caramelize orange slices?

I really enjoyed this and would make it again. Love the caramelized orange on top, and would make this for friends at a dinner party.

Unfortunately we did not have ginger liqueur or any sherry, but I subbed the sherry for 1/2 oz Averna amaro and took a slightly different take on a ginger syrup. I grated a thumb of ginger and pressed out 1/2 oz ginger juice and used 1/2 oz simple syrup in place of the liqueur. We’d definitely try this version again. And if we ever get our hands on that sherry I’d love to make the actual recipe, too.

Instead of ginger liqueur, I made a simple syrup (sugar, water, 1/2 TSP of vanilla, drop of orange extract, 2 oz of shaved ginger), then, when making the co*cktail, added 1/2 oz of cognac as well. Worked out well!

This is a terrific recipe. I like the ginger syrup version. I used 3/4 ounce of the syrup, but could have gone with 1/2 ounce as well. Experiment with how much ginger you add when making the sugar syrup. I also have ginger extract, and floated a few drops on top to accentuate the ginger flavor. Use the most flavorful oranges you can find for any drink with fresh squeezed orange juice...otherwise the flavor is muddy and weak.

Make a ginger simple syrup by slicing ginger into a saucepan with simple syrup.

Way too sweet ... I'm going to try using lemon slices and lemon juice or lemon and orange juice. The ginger liqueur is great but also too sweet so ginger extract might be a better choice.

Is it possible to "brule" the orange slice using the slice, sugar and small blowtorch instead of placing it in a frying pan?

Instead of sugar and ginger liqueur, I make a ginger simple syrup using fresh ginger sliced into a 1:1 mix of sugar and water in a saucepan. Delicious!