A bright orange cocktail with a pineapple garnish.
photography, Stacey Brandford

Golden Turmeric Bourbon Sour

The dried pineapple flower garnish on this Ezra Brooks Bourbon cocktail brightens up a fruity-yet-elegant bevvy.


Golden Turmeric Bourbon Sour


Simple Syrup (makes 1 cup)

  • 1 cup granulated sugar
  • 1 cup water

Golden Ginger Mix (makes generous 1⅓ cup or enough for 4 drinks)

  • 1 cup chopped pineapple
  • 1 lime peel removed
  • 2- inch piece ginger peeled and sliced
  • 1- inch piece turmeric peeled and sliced
  • ¼ tsp kosher salt or sea salt
  • 2 oz ¼ cup Simple Syrup


  • ice
  • 2 oz Ezra Brooks Kentucky Straight Bourbon Whiskey
  • oz Golden Ginger Mix
  • pineapple flower garnish optional

Optional Garnish: Dried Pineapple Flower (makes 10 to 12 flowers)

  • 1/4 pineapple round skin removed and core left intact


Simple Syrup

  • In a saucepan, bring sugar and water to a boil over medium-high heat, stirring until sugar is dissolved. Reduce heat and simmer for 5 minutes. Let cool; store in a jar and refrigerate for up to 3 weeks.

Golden Ginger Mix

  • In a blender, purée pineapple, lime, ginger, turmeric, salt and Simple Syrup until smooth. Transfer to a glass jar and store in the refrigerator for up to 1 week.


  • Cocktail: Fill a cocktail shaker with ice; top with Golden Ginger Mix and Ezra Brooks Bourbon Whiskey. Fasten top and shake vigorously for 1 minute. Strain into a glass and top with pineapple flower (if using).

Pineapple Flower

  • Cut pineapple into super-thin rounds using a mandoline; pat dry and arrange tightly on a parchment paper–lined baking sheet. Bake in a 200°F oven until edges are light brown and dried, 90 to 120 minutes. Carefully place into muffin tin cups to shape them as they cool.
  • Store in a container for up to 2 weeks, reheating and reshaping any softened pineapple flowers.
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