Smoky Rye Lemon Ginger Frost
Spicy, dry rye whiskey paired with ginger and lemon for a zingy frost with real attitude.
ā±ļø Prep: 10 min
Nutritionper 1 glassāŗ
195
Calories
ā
Protein
18g
Carbs
ā
Fat
Ingredients
| 350 ml | rye whiskey |
| 240 ml | fresh lemon juice |
| 240 ml | ginger simple syrup |
| 360 ml | cold filtered water |
| ā | fresh ginger slice, for garnish |
Instructions
- Combine: Whisk the rye whiskey, lemon juice, ginger syrup and water until smooth.
- Pre-chill: Refrigerate for 2 hours until it reaches 4Ā°C (40Ā°F).
- Pour: Pour the chilled mixture into the reservoir, ensuring the auger is properly seated.
- Set: Turn the machine on and select the Spiked Slush setting.
- Freeze: Run for about 20 minutes until firm, opaque and holding a peak.
- Serve: Dispense and garnish with a paper-thin slice of fresh ginger.
Pro-tip: If the ginger syrup is too spicy, add 2 tablespoons of honey to the mix. Approx. 11% ABV.