Big O

THERE ARE UNLIMITED WAYS TO EXPERIENCE THE BIG O.

Just put your imagination to work. Our curiously delicious ginger liqueur is as exciting as you are. As sophisticated as you are. And yes, as cosmopolitan as you are. You didn’t just stumble upon us. You were searching for us. And we’ve been waiting for you. Now that we have a moment together, take the time to find out more about our warm, smooth, seductive liqueur.

Go ahead. Discover.

Happy Holidays

Cannonball

A twist on the classics

Big O Margarita

Ginger Old Fashioned

Ginger Mule

Ginger Negroni

The Big O on Instagram

Best wishes for a healthy, happy, calm, and safe N

Best wishes for a healthy, happy, calm, and safe New Year! We lift a sparkling glass to you all and send you our heartfelt thanks. Cheers to you!

Happiest of Holidays! Best wishes for a wonderful

Happiest of Holidays! Best wishes for a wonderful time of celebration and for a New Year remarkable for its hope, love, joy, passion, and peace! Cheers and thanks to you all!

We couldn’t help ourselves! This bright cold mor

We couldn’t help ourselves! This bright cold morning demanded a gingery treat with coffee. Thank you, Lynn @keepersquestbrands for sharing this inspired recipe: Big O Ginger Kisses
1 cup brown sugar
3/4 cup butter (room temperature)
1/4 cup Big O Ginger Liqueur
1 egg (beaten)
2 1/4 cups All-purpose flour
2 tsp. baking soda
1 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground cloves
1 tsp salt
“Sugar In The Raw” Turbanado Sugar to coat
Preheat the oven to 350 degrees F. Cream together brown sugar, butter, Big O, and egg in large mixing bowl or in a stand mixer. Add dry ingredients and stir until fully it forms a sticky mixture. Refrigerate of at least one hour. Form dough into small 1 1/2 inch balls. Roll in turbanado sugar crystals and place on a cookies sheet at least two inches apart. DO NOT PRESS DOWN. They will naturally flatten beautifully in the oven. Bake for 7-10 minutes. Perfection!

We’re proud to be a sponsor of The REP’s virt

We’re proud to be a sponsor of The REP’s virtual holiday event: Cooking Carols, and Cocktails. Repost from The Saint Repertory Theatre: There's a special gift under our tree that we can't wait for you to see.
Take a peek and join the fun, there's something here for everyone!

We have cooking, carols, and cocktails too!
You'll find there's something new in each episode for you to do.

So don't waste any time or hold off until the end,
Grab your virtual ticket and tell your friends!

Join us starting December 11 for #CookingCarolsAndCocktails a 4-part virtual series with local chefs, musicians and more. Get your tickets today at the link in our bio.

And don't forget to #ShopSmall today and support the many restaurants and artists that helped make this production.

#RepSTL #VirtualProgramming #HolidayDishes #Music

Huge thanks to @cocktail_contessa for this wonderf

Huge thanks to @cocktail_contessa for this wonderful recipe! We are always excited to see her creations!

#repost

Fernet Sazerac: Middle Eastern flavors with a classic rye cocktail. For #fryeday I’m building the most non-traditional Sazerac I’ve ever made. Fernet Branca instead of Absinthe for a rinse, Peychaud’s and cardamom bitters, honey rose simple syrup and ginger liqueur. I’d hesitate to call it a Sazerac, but let’s say it a riff in the spirit of a Sazerac.
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I’m not a fan of Fernet Branca, in fact, I’ve hidden it in the liquor cabinet because I feel like failure as a mixologist because I don’t fall in love with it. The saffron flavor in it, to me, is very drying and can easily overpower other flavors.
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So what if I used it as a rinse, not a full ingredient. There are plenty of people who love the Sazerac who hate licorice flavors. I this case, I’m using it to build up the aroma of saffron to pair with the other flavors here.
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We’ve got honey rose simple syrup, cardamom bitters, a bit of ginger liqueur and all of those combine to make a very fall palate of flavors. Together, they blend to become sweet, but not cloying, with enough savory/bitter spices to keep the sweetness of the syrup and the rye in check.

Fernet Sazerac
1.75 oz @newriff rye whiskey
0.5 @thebigoliqueur ginger whiskey
0.25 oz honey rose simple syrup
8 drops @scrappysbitters cardamom
4 dashes Peychaud’s bitters
barspoon Fernet Branca – rinse for the glass
Garnish: ginger powder and sesame seeds on the rim – or candied ginger
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#ginger #fernetbranca #fernet #sazerac #ryewhiskey #ryecocktail #gingercocktail #fernetcocktail #ryelover #whiskeylife #whiskeygeek #cocktailcontessa #honeysyup #sesameseeds #cocktaillife #bartender #homebartender #bartendinglife #feedfeed #bestcocktails #sazeraccocktail #Friday #happyhour #itsfiveoclocksomewhere #cocktailalchemist @punch_drink @imbibe #imbibe #drinkstagram #cocktailrecipes

Just in time for Halloween and Thanksgiving! Thank

Just in time for Halloween and Thanksgiving! Thanks for sharing this stellar creation @thescottisharms
Repost from @thescottisharms and @thepurplegnome: Path Of Victory is no more....

BUT, now we get to introduce YOU'RE NOT FROM HERE! A lovely blend of Big O, 1220 Encrypted Vodka, Cappelletti, Pierre Ferrand Dry Curacao, lemon, and a Peychauds float!

#cocktails #drinkgram #imbibe #imbibegram #bigo #1220spirits #aperitivo #cappelletti #pierreferrand #peychauds #stlouis #stlouisgram #cwe #cwescene #supporttheindustry #314together #properpub #saucemag #feastmag #stlouismag #stltoday and @thepurplegnome. Always inspiring!

How does your garden grow? Autumn’s brilliance w

How does your garden grow? Autumn’s brilliance whispers, “Big O.”

#Repost from @cocktail_contessa . We would like to

#Repost from @cocktail_contessa . We would like to thank her for her fantastic vision and display. Truly beautiful. If you don't already follow, go ahead and check out her work!
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HI-GINX ENSUED: Sound like your plan for the long weekend? I needed a quick break from juleps today as I'm posting a great variation tomorrow, along with an article on how to find your perfect mint julep riff. So today I wanted something bright and floral - and in a clear glass so I can ooo and aaah over the color.
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Here I've combined a strong hibiscus syrup infused with ginger root and @Saintlunaspirit moonshine with a bit of @thebigoliqueur ginger liqueur to give it a little more ginger kick and add some of those sweeter aromatics you find in an aged whiskey.
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The result is sweet, peppery from the ginger, and it has just that sweet zing of new make that you'll be familiar with if you're someone who loves to tour whiskey distilleries like me.
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Candied ginger and lavender pull out some of the ginger and floral notes as the garnish, but served over crushed ice, this cocktail evolves as you drink it. The tang of the distillate recedes as dilution occurs and brings a little more of the tart hibiscus and ginger to the fore.
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This is one that won't last long tonight.
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Hi-Ging-X
2 oz @saintlunaspirits moonshine
1/2 oz hibiscus ginger simple syrup
1/2 oz @thebigoliqueur
Garnish: lavender sprig and candied ginger.
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Method: stir in a mixing glass, pour over crushed ice in an small wine glass or fancy coupe and garnish with ginger and lavender.
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#moonshine #feedfeed #cocktailcontessa #gingercocktail #moonshinecocktail #hibiscus #ginger #whiskeycocktail #distillate #whiskeygirl #bourbonlover #mixologist #thirstythursday
#drinkpunch #advancedmixology #delightfuldrinks #bestcocktails #craftcocktail #homebartender #bartenderlife #easycocktails #cocktailrecipe #daydrinking #garnishart
Reposted from @cocktail_contessa

The dog days of summer are finally upon us. We nee

The dog days of summer are finally upon us. We need a refreshing drink for these sultry summer nights. Here’s our spiced-up take on a British standard:
Pimm's A Ginger

1.5 oz Pimm’s No. 1
1 oz Big O Ginger Liqueur
Juice of lemon (about 1 oz)
Fruit and Herbs (like strawberry, basil, mint, and/or cucumber)
2 oz Sparkling lemonade (e.g., San Pellegrino limonata)

Combine all ingredients (except the lemonade) in a shaker. Add the fresh fruit, herbs, or cucumber and muddle lightly to release the flavors. Add ice and shake until well-chilled. Strain into a tumbler filled with fresh ice cubes. Top with the sparkling lemonade and gently stir. Garnish with fresh herbs, fruit, cucumber wheels, whatever strikes your fancy. Here’s to your continued health and happiness!

The basil is bright, radiantly green, and peppery.

The basil is bright, radiantly green, and peppery. The watermelons are sweet, juicy, and cooling. And we’re hankering for a Big O Blush watermelon martini - a perfect summer refresher. And so easy to make at home. 4 oz chilled ripe seedless watermelon 3/4 oz Big O ginger liqueur. 3/4 oz Tito’s vodka. 1/4 oz basil (or mint) simple syrup, chilled - Cut watermelon into 1-inch cubes and place in a blender with the Big O, vodka, and simple. Blend at high speed until well incorporated. Allow sediment to settle and then strain into a chilled martini glass. Garnish with skewered melon balls and basil sprig. Basil (or mint) Simple Syrup. 1 cup pure cane sugar 1 cup water. 1 cup loosely packed fresh basil (mint). Combine all ingredients in a medium saucepan. Bring to a boil and boil for 1 minute. Remove from heat and let stand for 30 minutes. Pour liquid through a fine-mesh strainer into a cruet or airtight container. Discard basil. Cover and chill 4 hours before using. Syrup may be stored in refrigerator for one month.

#repost A huge thanks to @cocktail_contessa for th

#repost A huge thanks to @cocktail_contessa for this beautiful cocktail featuring Big O! Truly creative. 🍸. PUT A POPSICLE ON YOUR COCKTAIL. Peach Mango Popsicle Sipper
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How about a cocktail that doesn’t pretend to be anything other than a fresh, fruity, summery drink? What about a cocktail you toss a popsicle in? Do I have your attention?
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I’ll be quick. I’ve got a sweet, bourbon-peach sour that’s glorious all on its own with the addition of a little ginger liqueur and a little toasted coconut rum. And then. . .
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And then you add a mango cream popsicle bar to the top and try to sip as slowly as you can. The longer it sits, the more cream and mango infuses the peach drink. It becomes tropical and decadent. You’ll need to add a spoon to the cocktail to get the last piece unless you’re a really slow sipper.
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This cocktail was inspired by a tequila cocktail that @housepoured created that was topped with a mango popsicle called Bring the Beach to You.
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This cocktail would work fabulously with both tequila or rum, so if you aren’t a bourbon drinker, head on over to your liquor cabinet and pull out an alternative base spirit. And if you can’t find the coconut liqueur, a lovely pecan or walnut liqueur would also excel in the cocktail.

Hot as Pop Outside – Peach Mango Popsicle Sipper

1 oz bourbon
1 oz @giffard_liqueurs_syrups Peche du Vigne
½ oz lemon juice
½ oz @thebigoliqueur Ginger liqueur
¼ oz @hardtruthspirits toasted coconut rum
3 dashes @hellabittersandsoda Ginger bitters
Garnish: mango-cream popsicle, mint, @thepeachtruck peach slice, chili lime seasoning

Add bourbon, peach liqueur, lemon juice, ginger liqueur, coconut rum, and ginger bitters to a shaker and fill with ice. Shake until very cold. Strain into a tall glass filled with ice and top with a mango-cream popsicle, mint, peach and chili lime seasoning.

#peachcocktail #popsiclecocktail #whiskeysour #quarantine #homebartending #cocktaillife #cocktaillover #mixology #cocktailcontessa #homebarawards #drinkstagram #cocktailsathome #feedfeed @homebarawards @drinksofthed @bestcocktails #liqpic #mixologist #bourboncocktail #ginger #drinksofthed #coconutrum #peachsour #popsicle

The mint is coming on strong in the garden and the

The mint is coming on strong in the garden and the bright sunny afternoons and warm evenings are calling for something cool and refreshing: The Ginger Mojito

1 oz Big O Ginger Liqueur
1 oz dark rum
Four fresh mint leaves, crushed
¾ oz fresh lime juice
½ oz club soda
Muddle the lime juice and mint leaves in the bottom of a shaker. Add ice, Big O, and rum. Shake vigorously and strain into a Collins glass with fresh ice. Add soda, stir gently, and garnish with a sprig of fresh mint.

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