Holland House Base Burner

Ah, The Holland House. As I write this (March 2018) this cocktail house is no more.  But in those precious young years of Nashville (circa 2009) it was a mecca. It was our East side speakeasy, our East side Patterson House, they taught us all our beginnings in the cocktail world. Never had we fathomed paying $10 per drink before this era. Here we discovered negronis, sidecars, creative mixology, and this house favorite. A very simple drink, the magic is in the ice cube rather than the mixology. This recipe is here so we can remember it, and use it someday when the past is really beckoning to us. To the Holland House, you will not be soon forgot.

Holland House Base Burner

Four Roses Bourbon

Ginger Ice Cubes

2 cups sugar

2½ cups water
½ cup fresh ginger, peeled and sliced
1 jalapeño, halved
½ cup lemon juice

In a saucepan, combine sugar, 2 cups water, ginger, and jalapeño in a saucepan. Bring mixture to a boil, lower heat, and simmer for 15 minutes. Remove from heat and steep in the fridge for 24 hours to make a ginger syrup. Working in batches, strain the syrup and fill ice-cube molds halfway with the mixture. Mix the remaining ½ cup water with the lemon juice, use it to top up the molds, and freeze. Makes about 20-25 cubes.