Whisky and ginger is a classic pairing. “Their interplay of warmth and spice create a bold yet balanced experience,” says Ross Martin, corporate beverage and service manager at Crystal, an ultra-luxury cruise line. To bring a new element to that combination that's perfect for spring, try Martin's Hellfire.
The name is inspired by Dublin's notorious secret society Hellfire Club. Shrouded in mystery and decadence, it was infamous for its fiery rituals and indulgent feasts, Martin says. “Much like its namesake, the Hellfire cocktail carries a sense of intrigue and intensity,” he says. “The whiskey brings deep rich flavors, while the thyme-infused ginger syrup adds an herbal complexity that softens the spirit’s edge. The result is a cocktail that is both powerful and inviting—it ignites the senses with every sip.”
Hellfire
- 1/2 oz. The Dublin Liberties Copper Alley 10 year old (or other Irish single malt)
- 1 1/2 oz. thyme-infused ginger syrup (recipe below)
- 1 1/2 oz. fresh lemon juice
- 3 dashes orange bitters
- Orange slice and optional fresh thyme sprig for garnish
Combine all ingredients in a cocktail shaker with ice. Hard sake for about 15 seconds. Strain over fresh ice into an Old Fashioned glass and garnish with orange slice inside the glass. If desired, add a sprig of thyme.
Thyme-Infused Ginger Syrup
- 1/2 cup fresh ginger, roughly chopped (no need to peel)
- 1/2 cup sugar
- 1/2 cup boiling water
- 1/4 cup fresh thyme leaves
Add all ingredients in a blender. Blend on high until smooth. Fine-strain through a sieve into an airtight container. Keep refrigerated for up to 14 days.
