Whiskey Cats S3 E3: Ginger Lime Shrub

In this episode of Whiskey Cats, we make a ginger lime shrub, a cocktail and discuss a small science corner. Cheers! Taste: Four Roses Single Barrel *https://fourrosesbourbon.com/bourbon/single-barrel/ Kirkland Small Batch Bourbon Whiskey *http://scotchnoob.com/2014/07/28/kirkland-small-batch-bourbon-7-year/ Shrubs http://whiskeycats.com/post/124326304820/inspired-by-a-cocktail-pairing-dinner-at-the Ginger Lime Shrub Cut 6 limes in half. Squeeze and reserve the juice in one bowl, and reserve the rinds separately. Weigh the rinds in a bowl, then added an equal weight of sugar to them. After muddling the sugar and rinds for a bit, cover the bowl and place it in the refrigerator overnight. After a day or so, a thick syrup should have formed from the rinds and sugar. To the rind/sugar/syrup, add the reserved lime juice. Also, add ~3 tablespoons of grated fresh ginger. Let the mixture sit at room temperature for a couple of hours, then strain the liquid from the rinds. Finally, add the apple cider vinegar to the mixture and stir until the sugar is completely dissolved. Note: you can add a tablespoon of the vinegar at a time, tasting the syrup after each addition (the total amount depends on your taste preference for tart vs. sweet). Pour this mixture into a sterilized bottle, and shake well. Store in the fridge, shaking well before each use. Cocktail 1 lime, cut into wedges (lengthwise) 2 ounces ginger lime shrub 1 1/2 ounces bourbon 4 ounces club soda candied ginger, for garnish Iowa *Seven Devils Whiskey http://www.koenigdistillery.com/seven-devils-whiskey/seven-devils-straight-bourbon-whisky/ Science Corner The Chemistry of Whiskey Distillation https://laughingsquid.com/chemistry-whiskey-distillation/