INGREDIENTS
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1/2 cup thinly sliced peeled fresh ginger
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1/2 cup granulated sugar
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1/4 cup packed light brown sugar
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1 1/2 cups water
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1/4 teaspoon pure vanilla extract
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2 ounces bourbon (we used Bulleit)
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1 ounce triple sec
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3 tablespoons ginger syrup
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3 ounces fresh orange juice
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Crushed ice