While we were in Montreal, one of the best cocktails we had, called the British Invasion, was at L'Gros Luxe. Even though none of its ingredients were particularly unusual—Bombay Sapphire gin, ginger syrup, muddled limes and rhubarb bitters—the flavor was quite unique. We loved it so much, I tried to recreate it the minute I got home. To make the ginger syrup, I of course went with a Saveur recipe. But something was missing. I didn't have the exact measurements for the drink but I watched the bartender closely and honestly, if you're making a drink for one (and you're a seasoned drinker), it's not that hard to get somewhat close to what the amounts should be. I came to the conclusion that the discrepancy had to be in the ginger syrup. There are a million ways one could infuse any sort of cocktail syrup and I'm convinced that was the missing piece for this simple drink. So after downing two cocktails of my own concoction which were perfectly delicious though not exactly what I savored in Montreal, I looked at this beautiful bottle of spicy ginger syrup and started thinking about new drinks I'd like to make with it. We're in August and this is about the time of year I'm ready to welcome fall with open arms. That said, I turned to a bottle of High West Rye and mixed something that seems to seasonally swing both ways, through summer or fall.
In a cocktail shaker with ice, add rye, syrup, bitters and shake. Pour into a coupe glass and float a little ginger beer on top. Garnish with lime.