Courtesy Joe McLean, bartender, The Grey, Savannah, GA
Think of this as a cross between a Margarita and a Caipirinha, a classic cachaça-based drink, sassed up with a bit of honey and ginger. As for its name, Kaleb Craft, bar manager at The Grey in Savannah, Georgia, says it’s meant to channel road trips.
“One thing we all had in common, no matter where we were raised, was somebody at some point trying to get us out the door and on the road,” he says. “I can almost imagine my dad hanging his head out of the car window after honking the horn twice or three times, ‘C’mon! Time to get goin’!’ ”
The syrup can be purchased (try The Ginger People Organic Ginger Syrup), or you can make The Grey’s version. You can find the recipe below
Time to Get Goin’ Cocktail
- 1½ ounces Olmeca Altos Reposado Tequila
- ½ ounce Novo Fogo Silver Cachaça
- ¾ ounce lime juice
- ½ ounce honey syrup (equal parts honey and hot water)
- ¼ ounce ginger syrup* (recipe and directions below)
Combine all ingredients in cocktail shaker with ice. Shake well, and strain into coupe glass.
Combine 1 pound light brown sugar, 1 cup rough-chopped ginger and 1 cup plus 2 tablespoons hot water in blender. Pulse to further chop ginger. Let sit for 1 minute.
Strain through mesh strainer lined with cheesecloth. Refrigerated, syrup will keep up to 2 weeks.