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Cocktail History
The Poppa’s Pride is a modern cocktail that was created by Jay Zimmerman at Bā’sik in New York City, New York. The recipe combines the ginger spice of a Kentucky Mule with the cooling mint and tartness of a classic Whiskey Smash by calling for American whiskey, ginger juice or syrup, muddled lemon, and fresh mint and topping it all off with soda water and bitters.
Cocktail Ingredients
To make this cocktail, you’ll need the following ingredients:
Soda Water: This is a type of water that has been infused with carbon dioxide gas under pressure. I used Topo Chico Sparkling Mineral Water.
Bourbon: This is a type of whiskey made in the United States with at least 51% corn, grains, malted barley, and water. I used Wild Turkey 101 Straight Bourbon Whiskey.
Ginger Syrup: This is a sweetener made with ginger, white sugar, gum arabic powder, and water. I made mine using this sous vide recipe.
Lemon Wedges: This is a lemon slice that has been cut into a wedge shape.
Mint Leaves: This is an herb. I used Mojito mint leaves.
Aromatic Bitters: This is a food product made with botanicals, herbs, and alcohol. I used Angostura Aromatic Bitters.
Mint Sprig: This is an herb. I used Mojito mint.
Bartending Tools
To make this cocktail, you’ll need the following bar tools:
Jigger: This is used to measure and pour ingredients. I used the Japanese jigger from the A Bar Above 14-Piece Silver Bar Set.
Boston Shaker: This is used to shake ingredients. I used the Boston shaker from the A Bar Above 14-Piece Silver Bar Set.
Hawthorne Strainer: This is used to strain out ice and solid ingredients after the cocktail is shaken. I used the A Bar Above Hawthorne Strainer.
Paring Knife: This is used to cut ingredients. I used the OXO Good Grips 3.5 Inch Paring Knife.
Bar Spoon: This is used to stir ingredients. I used the Barfly Stainless Steel Teardrop Bar Spoon.
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Tasting Notes
This cocktail has the following flavor profile:
• Appearance: Golden yellow and red-ish orange with an ombré effect
• Aroma: Allspice and ginger
• Taste: Spicy bourbon and ginger flavor with lemon tartness and cool mint
• Finish: Lingering ginger burn
Kendall’s Rating: ⭐⭐
Kendall’s Take: “This drink was pretty straightforward once I made a few changes to it. It reminds me of a Mojito but with bourbon and ginger, which I enjoyed. When I tried the Poppa’s Pride using Zimmerman’s exact specs though, I couldn’t drink more than a couple of sips because the ginger’s spiciness was so overwhelming and immediately burned my throat. If you want more balance, definitely give this variation a try. Although I still prefer a classic Mojito, this is an interesting alternative.”
Recipe
This cocktail recipe was adapted from The Essential Cocktail Book: A Complete Guide to Modern Drinks by the editors of PUNCH and Megan Krigbaum.
This post contains affiliate links, meaning we make a small commission each time you purchase a product using our links. Product images sourced from Amazon Product Advertising API. Amazon affiliate links last updated on 2024-12-12.
Poppa’s Pride
The Poppa’s Pride is a modern cocktail that was created by Jay Zimmerman at Bā’sik in New York City, New York. The recipe combines the ginger spice of a Kentucky Mule with the cooling mint and tartness of a classic Whiskey Smash by calling for American whiskey, ginger juice or syrup, muddled lemon, and fresh mint and topping it all off with soda water and bitters.
Ingredients
Method
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Add bourbon, ginger syrup, lemon wedges, mint leaves, and cubed ice to a shaker.
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Shake for 10-15 seconds.
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Strain into a highball glass over fresh cracked ice.
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Top with soda water and bitters.
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Gently dip a bar spoon into the glass for 1-2 seconds to create an ombré effect with the bitters.
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Garnish with mint sprig.
