The Hartwood

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Prep Time: 10 minutes
Cook Time: 5 minutes
Servings: 1

The signature cocktail at the open-air restaurant Hartwood, in Tulum, Mexico, this refreshing drink isn’t too sweet, so you can easily drink more than one. The secret is the aromatic, spicy ginger juice. (If you don’t have a juicer, blend fresh ginger with a little water and strain the liquid through a fine sieve.) The sharp bite balances the other flavors. The drink also contains ginger simple syrup. The recipe makes 1/4 cup syrup, although you will need only 1 teaspoon for a single drink. If you’re not making several cocktails, the leftover ginger syrup is delicious mixed with soda water, or stir it into iced tea or lemonade. Find this and many other recipes that celebrate the flavors of the Yucatán in the cookbook Hartwood, by Eric Werner and Mya Henry.


For the ginger simple syrup:

  • 1/4 cup (2 oz./60 g) sugar
  • 1/4 cup (2 fl. oz./60 ml) water
  • 1 oz. (30 g) thinly sliced ginger

  • 1 Tbs. fresh lime juice
  • 3 slices fresh ginger, each about 1/4 inch (6 mm) thick
  • 1/2 tsp. ginger juice (see note)
  • 1 shot (about 1 1/2 fl. oz./45 ml) whiskey, preferably Jameson
  • Club soda to top
  • 1 thin lime slice for garnish


To make the ginger simple syrup, combine the sugar, water and ginger in a small saucepan and bring to a boil over medium-high heat. Lower the heat and simmer for 5 minutes. Remove from the heat and let cool to room temperature, then strain.

To assemble the drink, fill a glass with ice. Add the lime juice, fresh ginger, 1 tsp. of the ginger simple syrup, the ginger juice and whiskey and stir to combine. Top off with club soda and garnish with the lime slice. Makes 1 drink.

Excerpted from Hartwood by Eric Werner and Mya Henry (Artisan Books). Copyright © 2015.

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