A gentle introduction to bourbon, named for a friend who can’t take the stuff neat (yes, we mean you Will Dean). It’s just the thing for a wet, windy autumn night. To make ginger syrup, bring a litre of water to the boil, add five tablespoons of sugar and 35g chopped ginger, simmer for half an hour and strain. It keeps in the fridge for up to five days. Per serving:
40ml Maker’s Mark bourbon
20ml lemon juice
20ml fresh ginger syrup
10ml sugar syrup
Rolling Rock lager
3 lemon wheels, to garnish
Put the bourbon, lemon and syrups in a cocktail shaker, add ice and shake. Strain into a highball over ice, top with beer and garnish with lemon.
• The MeatLiquor Chronicles, by Yianni Papoutsis and Scott Collins, is published by Faber & Faber at £25. To order a copy for £18.75, including UK mainland p&p, go to bookshop.theguardian.com.
