Photo Credit: Madelynne Ross/Black Restaurant Week, LLC

Taste of Detroit

Glassware: Old-Fashioned/Rocks Glass

  • 2 oz. Maker’s Mark Bourbon
  • 2 oz. Mango Nectar
  • 1 oz. Lime Juice
  • 1 oz. Vernors Ginger Ale Reduction Syrup*
  • 0.5 oz cold pressed ginger juice
  • 3 dashes tiki bitters

Method: Add all ingredients except mint leaves to shaker. Slap or spank a handful of mint leaves to release the aroma & oils (do not muddle) Add ice, shake and strain over ice in cocktail glass.

Vernors Reduction Syrup
  • 1 part Vernors Ginger Ale (20 oz.)
  • 1/2 part Sugar
  • 1.5 oz of cold pressed ginger juice

Method: Boil for 20-25 minutes until reduced. Stir often.

Garnish: Mint leaves, Mango Rose (or fan)


Kay Mohamed i13 years experience as a multicultural bartender with a fun spirit and nonstop grind. Trained in mixology in Detroit’s most prominent bars and owner and host of Kocktails & Glam: “Be Your Own Bartender” Events. When she’s not bartending, Kay enjoys exploring Detroit’s many food finds, tacos, my dogs (aka my children), and the lakes of Michigan. Follow her on  Instagram.

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